Caldo Santo - Mexican Herb Soup

Ingredients

• 2 tablespoons (30ml) olive oil 2 tablespoons (30ml) olive oil
• 1 onion, diced 1 onion, diced
• 4 garlic cloves, minced 4 garlic cloves, minced
• 2 carrots, sliced 2 carrots, sliced
• 2 potatoes, peeled and cubed 2 potatoes, peeled and cubed
• 1 zucchini, sliced 1 zucchini, sliced
• 1 cup (240ml) fresh cilantro leaves, chopped 1 cup (240ml) fresh cilantro leaves, chopped
• 1/2 cup (120ml) fresh mint leaves, chopped 1/2 cup (120ml) fresh mint leaves, chopped
• 1/4 cup (60ml) fresh epazote leaves, chopped 1/4 cup (60ml) fresh epazote leaves, chopped
• 6 cups (1.4L) vegetable broth 6 cups (1.4L) vegetable broth
• 1 teaspoon (5ml) cumin powder 1 teaspoon (5ml) cumin powder
• 1 teaspoon (5ml) paprika 1 teaspoon (5ml) paprika
• Salt and pepper to taste Salt and pepper to taste
• Juice of 1 lime Juice of 1 lime

Nutrition

• Calories (kcal / KJ): 180 kcal / 753 KJ
• Fat (total, saturated): 6g, 1g
• Carbohydrates (total, sugars): 28g, 6g
• Protein: 4g
• Fiber: 5g
• Salt: 1.5g

Preparation

1. 1.
   In a large pot, heat the olive oil over medium heat. Add the diced onion and minced garlic, and sauté until they become translucent.
2. 2.
   Add the sliced carrots, cubed potatoes, and sliced zucchini to the pot. Stir well to combine.
3. 3.
   Add the chopped cilantro, mint, and epazote leaves to the pot, reserving a small amount for garnish. Stir to distribute the herbs evenly.
4. 4.
   Pour in the vegetable broth and bring the soup to a boil. Reduce the heat to low and let it simmer for about 20 minutes, or until the vegetables are tender.
5. 5.
   Stir in the cumin powder, paprika, salt, and pepper. Simmer for an additional 5 minutes to allow the flavors to meld together.
6. 6.
   Remove the pot from the heat and squeeze in the juice of one lime. Stir well.
7. 7.
   Serve the Caldo Santo hot, garnished with a sprinkle of reserved fresh herbs.

Treat your ingredients with care...

• Cilantro — To retain its vibrant flavor, add the cilantro towards the end of the cooking process.
• Epazote — If fresh epazote is not available, you can use dried epazote leaves. However, reduce the quantity to 2 tablespoons as dried epazote has a more concentrated flavor.
• Lime — Squeeze the lime just before serving to preserve its freshness and tanginess.

Tips & Tricks

• For a heartier version, you can add cooked beans such as black beans or pinto beans to the soup.
• Adjust the spiciness by adding a pinch of cayenne pepper or a chopped jalapeño if desired.
• Serve the Caldo Santo with warm tortillas or crusty bread for a complete meal.
• Feel free to customize the vegetable selection based on your preferences or seasonal availability.
• Leftovers can be stored in the refrigerator for up to 3 days. Reheat gently on the stovetop before serving.

Serving advice

Serve the Caldo Santo in individual bowls, garnished with a sprinkle of fresh herbs. Accompany it with warm tortillas or crusty bread for a satisfying meal.

Presentation advice

To enhance the presentation, you can place a lime wedge on the side of each bowl. Serve the soup in colorful ceramic bowls to showcase the vibrant colors of the vegetables and herbs.