Oaxacan Vegetable Soup

Ingredients

While the original Zupa jarzynowa from Polish cuisine typically includes ingredients like cabbage and dill, the Oaxacan adaptation replaces these with traditional Oaxacan vegetables such as zucchini and corn. The spices used in the Oaxacan version, such as cumin and Mexican oregano, give the soup a distinct flavor profile that is characteristic of Oaxacan cuisine. Additionally, the smoky flavor from chipotle peppers adds a unique touch to this adaptation. We alse have the original recipe for Zupa jarzynowa, so you can check it out.

• 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
• 1 cup (150g) corn kernels 1 cup (150g) corn kernels
• 2 potatoes, peeled and diced 2 potatoes, peeled and diced
• 4 cups (950ml) vegetable broth 4 cups (950ml) vegetable broth
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon Mexican oregano 1 teaspoon Mexican oregano
• 1-2 chipotle peppers in adobo sauce, minced (adjust according to spice preference) 1-2 chipotle peppers in adobo sauce, minced (adjust according to spice preference)
• Salt and pepper to taste Salt and pepper to taste
• Fresh cilantro, chopped (for garnish) Fresh cilantro, chopped (for garnish)

Nutrition

• Calories (kcal / KJ): 180 kcal / 753 KJ
• Fat (total, saturated): 6g, 1g
• Carbohydrates (total, sugars): 28g, 7g
• 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 diced carrots, zucchini, corn kernels, and potatoes to the pot. Stir well to combine the ingredients.
3. 3.
   Pour in the vegetable broth and bring the mixture to a boil. Reduce the heat to low and let it simmer for about 15-20 minutes, or until the vegetables are tender.
4. 4.
   Add the ground cumin, Mexican oregano, and minced chipotle peppers to the pot. Stir well to incorporate the spices into the broth.
5. 5.
   Season with salt and pepper to taste. Adjust the spice level by adding more chipotle peppers if desired.
6. 6.
   Simmer the soup for an additional 5 minutes to allow the flavors to meld together.
7. 7.
   Serve the Sopa de Verduras Oaxaqueña hot, garnished with fresh cilantro.

Treat your ingredients with care...

• Chipotle peppers — If you prefer a milder spice level, start with one minced chipotle pepper and adjust according to your taste. Remember to remove the seeds for a milder flavor.

Tips & Tricks

• For a heartier version, you can add cooked black beans or chickpeas to the soup.
• If you prefer a smoother texture, you can blend a portion of the soup using an immersion blender before serving.
• Serve the soup with a squeeze of fresh lime juice for an extra burst of flavor.
• Feel free to customize the vegetables according to your preference and seasonal availability.
• This soup tastes even better the next day, as the flavors continue to develop.

Serving advice

Serve the Sopa de Verduras Oaxaqueña as a comforting and satisfying main course. Accompany it with warm corn tortillas or crusty bread for a complete meal.

Presentation advice

Garnish the soup with a sprinkle of fresh cilantro to add a pop of color. Serve it in colorful bowls or traditional Oaxacan pottery to enhance the visual appeal.