Sopa de Milpa with Roasted Corn and Fresh Vegetables

Ingredients

• 2 tablespoons (30ml) olive oil 2 tablespoons (30ml) olive oil
• 1 onion, diced 1 onion, diced
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 2 carrots, diced 2 carrots, diced
• 2 zucchini, diced 2 zucchini, diced
• 2 tomatoes, diced 2 tomatoes, diced
• 2 ears of corn, roasted and kernels removed 2 ears of corn, roasted and kernels removed
• 6 cups (1.4L) vegetable broth 6 cups (1.4L) vegetable broth
• 1 teaspoon cumin 1 teaspoon cumin
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• 1 teaspoon chili powder 1 teaspoon chili powder
• Salt and pepper to taste Salt and pepper to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish
• Lime wedges, for serving Lime wedges, for serving

Nutrition

• Calories (kcal / KJ): 180 kcal / 753 KJ
• Fat (total, saturated): 6g, 1g
• Carbohydrates (total, sugars): 30g, 10g
• Protein: 4g
• Fiber: 6g
• 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 diced carrots, zucchini, and tomatoes to the pot. Cook for a few minutes until the vegetables start to soften.
3. 3.
   Stir in the roasted corn kernels, vegetable broth, cumin, dried oregano, and chili powder. Season with salt and pepper to taste.
4. 4.
   Bring the soup to a boil, then reduce the heat to low and let it simmer for about 20 minutes, or until the vegetables are tender.
5. 5.
   Taste and adjust the seasoning if needed.
6. 6.
   Serve the Sopa de Milpa hot, garnished with fresh cilantro and a squeeze of lime juice.

Treat your ingredients with care...

• Roasted Corn — To roast the corn, preheat your oven to 400°F (200°C). Remove the husks and silk from the corn, brush them with olive oil, and place them on a baking sheet. Roast for about 20 minutes, turning occasionally, until the kernels are slightly charred.

Tips & Tricks

• For a spicier kick, add a diced jalapeño or serrano pepper to the soup.
• Feel free to customize the vegetables based on what's in season or your personal preferences.
• To make the soup heartier, you can add cooked beans such as black beans or pinto beans.
• If you prefer a smoother texture, you can blend a portion of the soup using an immersion blender or a regular blender before serving.
• Leftovers can be stored in the refrigerator for up to 3 days. The flavors will continue to develop, making it even more delicious the next day.

Serving advice

Serve the Sopa de Milpa with warm corn tortillas or crusty bread for a complete and satisfying meal.

Presentation advice

Garnish each bowl of soup with a sprig of fresh cilantro and a lime wedge on the side. The vibrant colors of the vegetables will make the dish visually appealing.