Caldo de Pollo Vegetal

Ingredients

• 3 medium carrots
• 2 stalks celery
• 2 medium potatoes
• 1 large onion
• 4 cloves garlic
• 8 cups vegetable broth
• 1 teaspoon oregano
• 1 whole lime
• 2 tablespoons olive oil
• 1 teaspoon black pepper
• 1 teaspoon salt
• 1 cup cilantro
• 1 medium zucchini
• 1 cup corn

Instructions

1. 1

   Prepare the vegetables: Peel and chop the carrots, potatoes, and zucchini into bite-sized pieces. Dice the onion and mince the garlic. Chop the celery into small pieces.

2. 2

   In a large pot, heat 2 tablespoons of olive oil over medium heat. Add the diced onion and sauté for about 5 minutes until translucent.

3. 3

   Add the minced garlic and sauté for an additional 1-2 minutes until fragrant.

4. 4

   Stir in the chopped carrots, celery, and potatoes. Cook for about 5 minutes, stirring occasionally.

5. 5

   Pour in the vegetable broth and bring the mixture to a boil.

6. 6

   Once boiling, add the zucchini, corn, oregano, salt, and black pepper. Reduce the heat to low and let it simmer for 20-25 minutes, or until all the vegetables are tender.

7. 7

   While the soup is simmering, chop the cilantro and set aside.

8. 8

   After the vegetables are tender, remove the pot from heat. Squeeze the juice of one lime into the soup and stir well.

9. 9

   Serve the soup hot, garnished with fresh cilantro and additional lime wedges if desired.