Name: Mexican vegetable soup
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Ingredients: 1/4 teaspoon dried Mexican oregano; sliced avocado; 1 teaspoon salt; 1 tablespoon avocado oil; 1/2 onion; 2 garlic cloves; 1/2 cup zucchini blossom canned or from a jar or 1 cup fresh zucchini blossoms; 2 or 3 Mexican zucchini; 1 cup cremini mushrooms; pepper to taste; 1 poblano pepper; baked tortilla chips; 1 cup fresh or thawed frozen corn; 5 cups vegetable broth

vegetable soup

How can I make my vegetable soup more flavorful?

Can I use frozen vegetables in vegetable soup?

What vegetables are best for vegetable soup?

Can I use vegetable broth in my vegetable soup?

How can I make my vegetable soup creamy without cream?

How can I add protein to my vegetable soup?

This soup is one of my favorite Mexican dishes. I love everything about it. The smell, the combination of textures and how natural and healthy it is.  I grew up eating this soup; this recipe has been in my family forever; it was given to my mom by my grandmother and from my mom to me.

Wheat

Gluten Free

Lactose Free

Vegetarian

Vegan

Seasonings

gram

mexican oregano

Fresh Fruit

avocado

salt

Oils

milliliter

avocado oil

Fresh Vegetables

onion

garlic

zucchini

Mushrooms

crimini mushroom

pepper

poblano pepper

Chips & Pretzels

tortilla chips

Canned Vegetables

corn

Stocks & Broths

vegetable broth

Vitamin E

Vitamins

Cyanocobalamin (B12)

Vitamin D

Total polyunsaturated fatty acids

Total monounsaturated fatty acids

Saturated Fat

Thiamin (B1)

Selenium

Minerals

Manganese

Copper

Phosphorus

Alpha-carotene

Vitamin A

Lycopene

Magnesium

Iron

Calcium

Sugar

Carbohydrates

Dietary Fiber

Protein

Calories

Water

Choline

Vitamin C

Zinc

Sodium

Potassium

Vitamin K

Lutein+zeaxanthin

Beta-carotene

Dietary Folate Equivalents

Vitamin B6

Pantothenic acid (B5)

Niacin (B3)

Riboflavin (B2)

Beta-cryptoxanthin

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Vegetable Soup

Mexican vegetable soup

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