Mushroom Soup with Roasted Tomatillos and Cactus Sopa De Nopalitos

Dive into the vibrant flavors of this Mushroom Soup with Roasted Tomatillos and Cactus Sopa de Nopalitos, a hearty and unique recipe that blends earthy mushrooms, zesty roasted tomatillos, and tender nopalitos (cactus paddles) for a comforting bowl of goodness. This Mexican-inspired dish is brought to life with aromatic cumin, oregano, and a burst of fresh lime juice, all simmered in a flavorful vegetable broth. The roasted tomatillos add a smoky tang, while the nopalitos lend a subtle, slightly tart crunch, creating a balanced and satisfying soup perfect for any mealtime. Garnish with fresh cilantro and crispy tortilla strips for extra texture and a pop of color. With just 15 minutes of prep and a total cook time of 35 minutes, this wholesome soup is both easy to make and packed with bold flavors that will delight your taste buds.

Nutriscore Rating: 81/100

Prep Time:15 mins

Cook Time:35 mins

Total Time:50 mins

Servings: 4

Ingredients

• 2 tablespoons olive oil
• 1 medium white onion, diced
• 3 cloves garlic cloves, minced
• 10 ounces cremini mushrooms, sliced
• 5 large tomatillos, husked and quartered
• 1 cup diced nopalitos (cactus paddles), fresh or jarred
• 4 cups vegetable broth
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 1 quarter cup chopped fresh cilantro, plus extra for garnish
• 1 tablespoon lime juice
• 0.5 teaspoon salt
• 0.5 teaspoon black pepper
• 0 tortilla strips or crumbled tortilla chips (optional for garnish)

Directions

Step 1

Preheat your oven to 425°F (220°C). Place the tomatillo quarters on a baking sheet and drizzle with 1 tablespoon of olive oil. Roast for 15-20 minutes, or until slightly charred and softened. Set aside.

Step 2

In a large pot, heat the remaining 1 tablespoon of olive oil over medium heat. Add the diced onion and sauté for 5 minutes, or until translucent.

Step 3

Add the minced garlic and sliced mushrooms to the pot. Cook for an additional 7-8 minutes, stirring occasionally, until the mushrooms are browned and release their juices.

Step 4

Stir in the roasted tomatillos and diced nopalitos. Cook for 2 more minutes to combine the flavors.

Step 5

Pour in the vegetable broth and bring the soup to a boil. Reduce the heat to a simmer.

Step 6

Add ground cumin, dried oregano, salt, and black pepper. Simmer uncovered for 15 minutes.

Step 7

Stir in the chopped cilantro and lime juice. Adjust seasoning with additional salt or lime juice, if needed.

Step 8

Ladle the soup into bowls and garnish with extra cilantro and tortilla strips or crumbled chips, if desired.

Step 9

Serve hot and enjoy!

Nutrition Facts

Serving size	(2710.7g)

Amount per serving	% Daily Value*
Calories	1206.4

Total Fat 45.7g	0%
Saturated Fat 7.1g	0%
Polyunsaturated Fat 5.5g
Cholesterol 0mg	0%
Sodium 3641.5mg	0%
Total Carbohydrate 167.6g	0%
Dietary Fiber 40.8g	0%
Total Sugars 58.4g
Protein 43.6g	0%

Vitamin D 28.3IU	0%
Calcium 768.9mg	0%
Iron 17.3mg	0%
Potassium 6131.1mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 32.7%

Protein: 13.9%

Carbs: 53.4%