Sopa de Verduras, FP

Mexican Vegetable Soup 

Ingredients:

3 medium carrots, diced
1/4 of head of green cabbage, diced thin
1/2 small sweet onion
1 large zucchini or yellow squash, diced
1 tbsp of trim bouillon mix or chicken bouillon (you can use in occasion but best used trim bouillon)
2 tsp of cumin powder
1 tsp of coconut oil
1/4 cup of chopped cilantro
3 to 4 cups fat free chicken broth or water
1 large whole jalapeño

Use about 1 cup of pollito to add to this recipe if you want protein in it.
S&P to taste

Instructions:

Add all veggies, spices and coconut oil in a saucepan. Stir to sauteed till soft. Add chicken broth, cilantro, and whole jalapeño. Simmer for about 15 minutes in medium high heat uncovered. Taste soup for salt and pepper.

For an E, add 3/4 cup brown rice or Spanish quinoa. Or add E fruits like mango or papaya.

3 Comments Add yours

  1. Conney Keel says:

    Please could you put this one onto the website (submit the recipe)?? I’m going to make this on Monday. YUM!

    Like

    1. From Caterpillar to Butterfly says:

      Yes, I’ll try

      Like

    2. From Caterpillar to Butterfly says:

      Yes, maybe Esther got it in the menu soon.

      Like

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