Potato, Cactus, and Carrot Soup
Sopa de Papa, Nopalitos, y ZanahoriaMexican soups often include (cactus strips) with other vegetables. Cactus packed in jars can be found in the United States in Mexican markets or many supermarkets. (Choose water-packed, not brine-packed jarred cactus.) This savory soup is a fine starter course for dinner, or for lunch with quesadillas or tacos.
Ingredients
Makes 4 servings
- 1 tablespoon olive oil or vegetable oil
- 1 medium white onion chopped
- 3 medium plum tomatoes peeled and finely chopped
- 2 large garlic cloves finely chopped
- ½ teaspoon dried oregano Mexican variety preferred, crumbled
- ½ 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
- ¾ cup rinsed and diced bottled cactus
- ¼ cup coarsely chopped parsley flat-leaf preferred
- ½ teaspoon salt or to taste
- ⅛ teaspoon freshly ground pepper or to taste
Instructions
- 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.
- Add the cactus, parsley, salt, and pepper.
- Simmer the soup until completely heated through and the flavors blend, about 5 minutes.
Notes & Wine Advice
Serve hot.