Vegetarian Caldo de Pollo

Elevate your soup game with this hearty and flavorful Vegetarian Caldo de Pollo, a plant-based take on the beloved Mexican classic. Packed with vibrant vegetables like zucchini, carrots, and corn, along with tender potatoes and protein-rich chickpeas, this comforting soup is simmered in a fragrant broth infused with cumin, oregano, and lime juice for a zesty kick. Ready in just an hour, it’s the perfect weeknight meal that’s both nourishing and satisfying. Garnished with creamy avocado, fresh cilantro, and served alongside lime wedges, this vegetarian delight is a wholesome, gluten-free option that’s big on flavor but light on effort. Whether you're embracing Meatless Mondays or simply looking for a soul-warming dish, this recipe will quickly become a go-to favorite!

Nutriscore Rating: 80/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 6

Ingredients

• 2 tablespoons olive oil
• 1 large, diced onion
• 3 minced garlic cloves
• 2 large, sliced carrots
• 2 sliced celery stalks
• 2 medium, sliced zucchini
• 2 large, peeled and diced russet potato
• 2 cut into thirds corn cob
• 8 cups vegetable broth
• 2 bay leaves
• 1 teaspoon dried oregano
• 1 teaspoon ground cumin
• 1 15-ounce can canned chickpeas, drained and rinsed
• 2 tablespoons lime juice
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 0.25 cup chopped fresh cilantro
• 1 for serving lime wedges
• 1 sliced avocado

Directions

Step 1

Heat the olive oil in a large pot over medium heat. Add the diced onion and sauté for about 5 minutes until translucent.

Step 2

Stir in the minced garlic and cook for another 1-2 minutes until fragrant.

Step 3

Add the sliced carrots, celery, zucchini, diced potatoes, and corn pieces to the pot, cooking for another 5 minutes while stirring occasionally.

Step 4

Pour in the vegetable broth, then add the bay leaves, oregano, and ground cumin. Bring the mixture to a boil.

Step 5

Reduce the heat to low, cover the pot, and let the soup simmer for about 20 minutes or until the vegetables are tender.

Step 6

Stir in the chickpeas and lime juice. Season with salt and black pepper to taste, then cook for an additional 5 minutes.

Step 7

Remove the bay leaves before serving. Ladle the soup into bowls, then garnish with chopped cilantro and sliced avocado.

Step 8

Serve the soup hot with lime wedges on the side for an extra squeeze of freshness.

Nutrition Facts

Serving size	(4478.9g)

Amount per serving	% Daily Value*
Calories	2660.0

Total Fat 61.3g	0%
Saturated Fat 10.5g	0%
Polyunsaturated Fat 9.1g
Cholesterol 0mg	0%
Sodium 12449.3mg	0%
Total Carbohydrate 455.2g	0%
Dietary Fiber 83.6g	0%
Total Sugars 111.9g
Protein 96.5g	0%

Vitamin D 0IU	0%
Calcium 977.1mg	0%
Iron 32.3mg	0%
Potassium 11510.1mg	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: 20.0%

Protein: 14.0%

Carbs: 66.0%