Sopita - My Dad's Cuban Vegetable Soup Recipe
Nearly every Latine culture has a version of this soup. In my family, we call it sopita, others call it caldo, or ajiaco. This is the soup recipe my Father passed down to me. For some odd reason, I crave it the most on a wildly hot day outside! That’s how you know it’s real. Let’s get started:
As always, use these recipes as a guideline, and adjust seasonings to your liking as needed.
Ingredients:
1/2 white onion, diced small
3 gloves of garlic, crushed
1.5 russet potatoes, pealed and large diced
1 vine tomato, medium diced
2 stalks of celery, small diced
1 large carrot, small diced
2 corn cobs, cut into 2” rounds
3/4 c fideo or small vermicelli noodles
1 green plantain, cut into 1.5” rounds
4-5 c water mixed with 4-5 t of vegetable boullion (I use Better Than Boullion)
1 bay leaf
1/2 t turmeric
1 tsp cumin
pinch oregano
salt and pepper to taste
Grapeseed oil for sauteeing
Lemon or lime for serving (essential!)
Method:
Sautee onions on medium high until translucent, then add in garlic, celery, and carrots.
Add seasonings, mix, then add potatoes, plantains, and tomatoes.
Cover with veggie broth (use less broth for a chunkier soup, or more broth to extend the recipe— just adjust seasonings if you use more water) Bring to a boil then lower the heat to medium low.
Cook for 30-40 minutes or until the plantains and potatoes are fork tender, then add in the corn and fideo.
Wait 5 minutes, then serve with a big squeeze of lime or lemon. A warm flour tortilla is incredible for dipping!