Nopal and Epazote Soup

Marielle Henaine
Have you ever tried cactus paddles? If not, this amazing nopal soup recipe will delight your senses! Epazote, panela cheese, avocado, and nopalitos heighten the delicious flavors of this Mexican dish.
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Ingredients
4
Portions
  • 8 nopales, cut into cubes, cooked
  • 4 tomatoes, blanched, finely chopped
  • 2 cloves garlic, finely chopped
  • 1/4 onions, finely chopped
  • 1 sprig epazote
  • 1 teaspoon vegetable oil
  • salt
  • pepper
  • 2 leaves epazote
  • 3 cups chicken broth
  • 1/2 cups panela cheese, cut into small-sized cubes, for garnish
  • 1/2 cups avocado, fanned, for garnish
Preparation
15 mins
15 mins
Easy
  • Add oil, chopped onion, chopped garlic, and tomato in a small pot over medium heat. Cook for 1 minute. Season with salt and pepper.
  • Add epazote, nopales, and chicken broth and cook for 10 minutes.
  • Serve hot and garnish with panela cheese and avocado.

Nutritional information

* * Information per 100g serving, percent daily values based on a 2,000 calorie diet.
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