Description
Rich in flavor, heritage, and garden-fresh ingredients, calabacitas soup is a plant-based comfort meal rooted in tradition.
Ingredients
2 cups chopped zucchini
1½ cups corn (fresh or frozen)
1–2 roasted poblano or Hatch green chiles, chopped
3 cloves garlic, minced
1 cup diced white or yellow onion
4 cups vegetable broth
2 tablespoons olive oil
Optional: diced tomatoes, black beans, lime juice, fresh cilantro, cumin, smoked paprika, Mexican oregano
Instructions
1. Warm oil in a large soup pot over medium heat. Add diced onions and sauté for 4 minutes.
2. Stir in the garlic and cook gently.
3. Add zucchini, squash, and chopped chiles. Stir well and cook 5–7 minutes.
4. Pour in the broth and bring to a boil. Reduce heat and simmer for 15 minutes.
5. Add corn and optional ingredients like beans or tomatoes.
6. Season with spices and cook for another 5–10 minutes.
7. Serve with cilantro, lime juice, or nutritional yeast.
Notes
You can blend half the soup for a creamy texture.
Try adding roasted pumpkin for a fall twist.
Adaptable for all seasons and diets.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Southwestern
Nutrition
- Serving Size: 1.5 cups
- Calories: 180
- Sugar: 5g
- Sodium: 320mg
- Fat: 5g
- Saturated Fat: 0.5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 6g
- Protein: 7g
- Cholesterol: 0mg
Keywords: calabacitas, plant-based soup, squash soup, vegan