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Best Easy Sopa de Guías Recipe

Name: Best Easy Sopa de Guías Recipe
Total time: 40 min
Yield: 350 g
Ingredients: squash stems and leaves 2 cups; corn kernels (fresh or frozen) 1 cup; zucchini 2 pieces; chayote 1 piece; chepil herb or substitute fresh cilantro 1 cup; epazote leaves 2 tbsp; white onion 0.5 piece; vegetable broth 5 cups; kosher salt 1 tsp; black pepper 0.25 tsp

A light Oaxacan soup made with squash vines, corn, and chepil herb in a delicate broth. This vegetarian, healthy dish is perfect for calorie deficit and clean eats enthusiasts.

Cook 40 min Difficulty EASY 120 kcal

#vegetarian #low calorie #authentic oaxacan #healthy soup

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Ingredients

Main ingredients

squash stems and leaves 2 cups
corn kernels (fresh or frozen) 1 cup
zucchini 2 pieces
chayote 1 piece
chepil herb or substitute fresh cilantro 1 cup
epazote leaves 2 tbsp
white onion 0.5 piece

Seasonings/Sauce

vegetable broth 5 cups
kosher salt 1 tsp
black pepper 0.25 tsp

Nutrition summary

Carbohydrates 22 g 73%

Protein 5 g 17%

Fat 2 g 10%

Serving size 350g

Cooking steps

1

Rinse the squash stems, leaves, and fresh herbs thoroughly under cold water to remove any dirt. Slice zucchini and chayote into 1/2-inch half-moons.
2

Heat the vegetable broth in a large pot over medium-high heat until it comes to a gentle simmer.
3

Add onion, corn kernels, zucchini, and chayote to the simmering broth. Cook uncovered for 8 minutes, adjusting heat to maintain a gentle simmer.
4

Add squash stems, leaves, epazote, chepil herb, salt, and pepper. Stir gently, cover, and reduce heat to low so the greens wilt without boiling.
5

Simmer for 10-12 minutes until the squash greens are tender and the vegetables are just cooked through. Remove from heat and let rest 2 minutes before serving.

Personalized Q&A

Q. What's the key ingredient in this Best Easy Sopa de Guías Recipe?

The defining ingredient is squash stems and leaves, which provide the soup with its authentic Oaxacan identity, a delicate vegetal flavor, and signature texture that sets it apart from other vegetable soups. Chepil herb and epazote also add unique herbal notes.

Q. How should I control the heat to keep the soup light and clear?

To maintain a delicate broth and preserve the freshness of the greens, simmer the soup gently after adding the squash leaves and herbs, and avoid boiling. This gentle heat prevents the greens from becoming mushy and keeps the broth clear.

Q. What helps prevent overcooking the vegetables in this soup?

Adding the squash greens and herbs in the later stage is key. Keeping the heat low and simmering for only 10-12 minutes after adding them ensures the vegetables remain tender but not overdone, preserving both flavor and texture.

Q. How many calories and macronutrients are in each serving?

Each 350g serving of Sopa de Guías contains about 120 kcal, with approximately 22g carbohydrates (73% of calories), 5g protein (17%), and 2g fat (10%), making it a light option for those watching calorie or fat intake.

Best Easy Sopa de Guías Recipe

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