South American Vegetable Soup
Submitted by masmiles
Hearty South American vegetable soup with tomatillos, black beans, chayote, pattypan squash, corn, and a smoky chipotle kick. A filling, plant-based bowl loaded with Latin spices.
YIELD
4 servingsPREP
25 minCOOK
30 minREADY
55 minThis soup is a vegetable market in a bowl.
Tomatillos, black beans, chayote, pattypan squash, corn, and potatoes all simmer together in a broth spiked with cumin, oregano, allspice, and just enough chipotle sauce to leave a warm tingle on your lips.
The tomatillos break down and give the broth a slightly tart, citrusy quality that keeps the soup bright even with all those earthy vegetables weighing it down.
A dash of toasted sesame oil in the base adds an unexpected layer of nuttiness that ties everything together.
Finish each bowl with fresh chopped cilantro and you’ve got a soup that’s substantial enough for dinner on its own.
Chef Tips
- Fresh tomatillos have a brighter, more acidic flavor than canned. Husk them, cut into eighths, and they’ll break down into the broth as it simmers.
- Chayote is mild and slightly crisp, similar to a cross between a pear and a cucumber. Peel and core it before dicing.
- The chipotle sauce amount is conservative. Start with half a teaspoon and taste after simmering. You can always add more heat, but you can’t take it back.
- This soup thickens as it sits. Add a splash of stock when reheating leftovers to bring it back to the right consistency.
Ingredients
Directions
Heat the oil in a large saucepan over medium high heat and fry the onion until it becomes translucent, about 2 minutes.
Toss in the garlic, oregano, allspice, cumin and potatoes and cook another 3 minutes, stirring so the garlic doesn’t brown.
Pour a little of the stock into the pan to release the flavorful bits that might have stuck there.
Stir in the rest of the stock, the tomatillos and tomatoes.
Bring to boil, turn the heat down, and allow it to simmer briskly for 15 minutes, or until the potatoes are tender.
Add the beans, corn, cactus, squash, chipotle sauce, and salt. Bring back to a boil, turn down the heat, and simmer for 5 minutes.
Ladle into bowls and sprinkle cilantro on top.
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