Ingredients with Measurements:
- 1 bunch of fresh chipilín leaves
- 1 onion, chopped
- 2 garlic cloves, minced
- 2 carrots, diced
- 2 celery stalks, diced
- 1 zucchini, diced
- 1 can of diced tomatoes
- 6 cups of vegetable broth
- 1 tablespoon of olive oil
- Salt and pepper to taste
Special equipment needed:
- Large pot
- Immersion blender (optional)
Step-by-step instructions:
1. Rinse the chipilín leaves and remove the stems. Chop the leaves and set aside.
2. In a large pot, heat the olive oil over medium heat. Add the onion and garlic and sauté until fragrant.
3. Add the carrots, celery, and zucchini to the pot and cook for 5 minutes.
4. Pour in the can of diced tomatoes and vegetable broth. Bring to a boil.
5. Reduce the heat to low and add the chopped chipilín leaves to the pot. Simmer for 15-20 minutes until the vegetables are tender.
6. Use an immersion blender to blend the soup until smooth (optional).
7. Season with salt and pepper to taste.
Time:
Preparation time: 10 minutes
Cooking time: 30 minutes
Temperature:
Medium heat for sautéing and boiling, low heat for simmering.
Serving size:
This recipe serves 4-6 people.
Nutritional information:
Calories per serving: 120
Total fat: 3g
Saturated fat: 0.5g
Cholesterol: 0mg
Sodium: 800mg
Total carbohydrates: 20g
Dietary fiber: 5g
Sugar: 10g
Protein: 5g
Substitutions for ingredients:
- You can substitute fresh spinach or kale for the chipilín leaves.
- You can use chicken broth instead of vegetable broth.
Variations:
- Add cooked chicken or shrimp to the soup for a protein boost.
- Add a can of black beans or chickpeas for extra fiber and protein.
- Add a teaspoon of cumin or chili powder for a spicy kick.
Tips and tricks:
- If you don't have an immersion blender, you can use a regular blender to blend the soup in batches.
- To make the soup thicker, add a diced potato or sweet potato to the pot.
- You can make this soup in advance and store it in the fridge for up to 3 days.
Storage instructions:
Store the soup in an airtight container in the fridge for up to 3 days.
Reheating instructions:
Reheat the soup in a pot over medium heat until heated through.
Presentation ideas:
Serve the soup in bowls with a sprinkle of fresh herbs on top, such as cilantro or parsley.
Garnishes:
Garnish the soup with a dollop of sour cream or Greek yogurt.
Pairings:
Serve the soup with crusty bread or a side salad.
Suggested side dishes:
- Garlic bread
- Caesar salad
- Roasted vegetables
Troubleshooting advice:
- If the soup is too thick, add more broth or water to thin it out.
- If the soup is too thin, let it simmer for a few more minutes to reduce the liquid.
Food safety advice:
- Make sure to wash the chipilín leaves thoroughly before using them in the soup.
- Store the soup in the fridge within 2 hours of cooking to prevent bacterial growth.
Food history:
Chipilín is a leafy green vegetable commonly used in Central American cuisine, particularly in El Salvador and Guatemala. It has a slightly bitter taste and is rich in vitamins and minerals.
Flavor profiles:
This soup has a savory and slightly sweet flavor from the vegetables and tomatoes, with a hint of bitterness from the chipilín leaves.
Serving suggestions:
Serve this soup as a light and healthy lunch or dinner option.
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Region: El Salvadorian