Mushroom Soup with Roasted Tomatillos and Cactus (Sopa de Nopalitos)
Embrace the warm, comforting embrace of this delightful Mushroom Soup with Roasted Tomatillos and Cactus, a dish that beautifully blends the vibrant flavors of Mexican cuisine with the cozy appeal of a hearty soup. Perfect for a frosty winter day, this soup offers a rich, piquant taste that will make your kitchen feel like a sun-drenched oasis. With its deliciously thick texture and satisfying ingredients, it’s sure to be a crowd-pleaser. Here’s how you can make this scrumptious soup from scratch!
Ingredients:
- Cactus Pieces: 1 cup (if thorns are present, be sure to trim them carefully and clean thoroughly)
- Olive Oil: 2 tablespoons
- Tomatoes: 1/2 pound (about 2 medium-sized tomatoes)
- Garlic: 2 cloves, minced
- Jalapenos: 1/2 (seeds removed for a milder flavor)
- Onion: 1 small, finely chopped
- Anise Seed: 1/2 teaspoon
- Cilantro: 1/3 cup, fresh and chopped
- Mushrooms: 8 ounces, sliced (button or cremini work well)
- Vegetable Stock: 2 1/2 cups
- Tomatillos: 6 small (or 1 cup, if using pre-roasted)
- Salt: to taste
- Black Pepper: to taste
Instructions:
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Prepare for Broiling: Begin by preheating your broiler to high. This will give you a perfectly roasted base for your soup’s vibrant flavors.
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Prepare the Cactus: If your cactus paddles (nopales) have thorns, use scissors to carefully trim them off. Once cleaned, rub the paddles with a plastic scouring pad to remove any remaining small thorns. Rinse them under cold water and brush each side with a light coating of olive oil.
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Broil the Cactus: Place the cactus paddles on a cookie sheet and broil them, turning occasionally, until they become limp and slightly charred, about 10 to 15 minutes. Set them aside to cool. Once cool, cut the paddles in half lengthwise and then slice each half into 1/4-inch-wide strips.
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Broil the Tomatillos and Tomatoes: While the cactus is broiling, arrange the tomatillos and tomatoes on a separate baking sheet. Broil until they are soft and have blackened spots, approximately 4 minutes per side. Remove from the oven and allow them to cool. Peel the tomatoes once they are cool enough to handle.
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Prepare the Aromatics: In a large stockpot, heat 2 tablespoons of olive oil over medium heat. Add the finely chopped onion, minced garlic, and sliced jalapeno. Sauté until the onions are tender and translucent but not browned, about 6 minutes. Stir in the anise seed for added depth of flavor.
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Blend the Vegetables: In a food processor, combine the roasted tomatillos, tomatoes, and 2 cups of vegetable stock with the chopped cilantro. Process until the mixture is chunky yet smooth.
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Combine and Simmer: Pour the pureed vegetable mixture into the stockpot with the sautéed onion and garlic. Stir in the remaining vegetable stock and bring the soup to a simmer over medium heat.
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Add the Mushrooms: Add the sliced mushrooms to the pot, reduce the heat to low, cover, and let it simmer for approximately 20 minutes. This will allow the flavors to meld beautifully.
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Finish the Soup: Add the cactus pieces to the soup and continue to simmer for an additional 5 minutes, allowing the cactus to integrate with the other flavors.
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Serve and Enjoy: Ladle the steaming soup into bowls and serve hot. Enjoy the hearty, tangy, and earthy flavors of this unique Mexican-inspired soup!
Cooking Times:
| Activity | Time |
|---|---|
| Prep Time | 15 minutes |
| Cook Time | 25 minutes |
| Total Time | 40 minutes |
Nutritional Information (per serving, assuming 6 servings):
- Calories: 56.3
- Fat: 0.6 grams
- Saturated Fat: 0.1 grams
- Cholesterol: 0 milligrams
- Sodium: 6.6 milligrams
- Carbohydrates: 12.8 grams
- Fiber: 2.5 grams
- Sugar: 5 grams
- Protein: 1.9 grams
This vibrant and flavorful Mushroom Soup with Roasted Tomatillos and Cactus is a perfect addition to your winter meal rotation. Its rich, piquant flavor and hearty texture will not only warm you up but also bring a touch of Mexican cuisine’s warmth and zest to your table. Enjoy every spoonful of this comforting dish! 🍲🌵🍅
