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Potato, Cactus, and Carrot Soup |
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Serves: 4
Print this Recipe
(Sopa de Papa, Nopalitos, y Zanahoria)
Category: Vegetable and Bean Soups
Mexican soups often include nopalitos (cactus strips) with other vegetables. Cactus packed in jars can be found in the United States in Mexican markets or many supermarkets. (Choose waterpacked, not brine-packed jarred cactus.) This savory soup is a fine starter course for dinner, or for lunch with quesadillas or tacos.
1 tablespoon olive oil or vegetable oil
1 medium white onion, chopped
3 medium plum tomatoes, peeled and finely chopped
2 cloves garlic (large), finely chopped
1/2 teaspoon dried oregano (Mexican variety preferred), crumbled
1/2 teaspoon ground cumin
4 cups canned fat-free reduced-sodium chicken broth
2 medium potatoes, peeled and cut into 1/2-inch dice
2 medium carrots, peeled and cut into 1/2-inch dice
3/4 cup rinsed and diced bottled cactus
1/4 cup coarsely chopped parsley, flat-leaf preferred
1/2 teaspoon salt, or to taste
1/8 teaspoon freshly ground pepper, or to taste
1. Heat the oil in a large saucepan over medium heat and cook the onion, stirring, until softened, 3 to 4 minutes. Add the tomatoes, garlic, oregano, and cumin. Cook until tomato juices reduce and the mixture thickens, about 3 minutes. Add the broth, potatoes, and carrots. Bring to a boil, then reduce heat to low, cover and cook until the vegetables are tender, 15 to 20 minutes.
2. Add the cactus, parsley, salt, and pepper. Simmer the soup until completely heated through and the flavors blend, about 5 minutes. Serve hot.
From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
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