Nopal Soup with Tomato Broth

Neurobion
This nopal soup in tomato and epazote broth is ideal to start the first course of an exquisite meal. The mushrooms, cloves, oregano, and dried chipotle pepper will give it the perfect touch to make it your favorite soup to prepare on any occasion.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
6
Servings
  • 1 clove garlic, for the broth
  • 1/4 white onions, for the broth
  • 2 tomatoes, peeled, for the broth
  • 1 pinch salt, for the broth
  • 3 cups vegetable broth, for the broth
  • 2 tablespoons vegetable oil
  • 2 tablespoons garlic, finely chopped
  • 1/2 cups white onion, finely chopped
  • 2 cups oyster mushrooms, sliced
  • 1 cup tomato, cut into seedless cubes
  • 2 cups nopal, cooked and drained
  • 1/4 cups epazote, cut into thin strips
  • 1 teaspoon clove powder
  • 2 chipotle chiles, dried, whole
  • 1 pinch oregano
  • 1 pinch salt
  • 1 tablespoon serrano chile, sliced into rings, for garnish
  • epazote, fried, for garnish
  • 1 lime
  • tortillas, for garnish
Preparation
15 mins
10 mins
Low
  • Blend all the broth ingredients very well. Set aside.
  • Heat the oil over medium heat and fry the garlic with the onion, mushrooms, and tomato until soft; add the nopales, epazote, and fill with the broth. Add the cloves, chipotle pepper, oregano, and salt; cover and let boil for 15 minutes.
  • Serve with a little serrano pepper in rings and epazote leaves. Accompany with lime and small tortillas.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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