Mexican Summer Vegetable Soup

Mexican Summer Vegetable Soup- Not So Perfect Life

Last weeks post on summer vegetables got me thinking about how easy it would be to just throw together a soup made with veggies straight from the farmers market.

On this weekends trip to the Union Square farmers market I grabbed a bag full of fresh local vegetables. When I got home I combined them and with a few ingredients in my kitchen and I came up with this mexican summer vegetable soup. Just look at that farmers market bounty, it makes me smile :) The cost: $7.50!

Mexican Summer Vegetable Soup- Not So Perfect Life

Shallots, garlic chives, garlic, zucchini and purple carrots. Purple carrots not only have the nutrients of regular carrots such as vitamin A and beta-carotene, they also have anthocyanins, an antioxidant that is typically found in blueberries. The origin of purple carrots can be traced back to Afghanistan. Most prefer to serve them fresh or grilled because they lose their color when boiled. I didn’t mind so much in my soup because I got a beautiful purple broth.

Mexican Summer Vegetable Soup- Not So Perfect Life

To give your soup a mexican flair add in some tomatillos, cumin and a tad bit of red chilli powder. I omitted any real spicy flavor because I wanted my boyfriend to enjoy it and he doesn’t love things really hot. You could add in some minced jalapeno to kick up the heat a notch.

I only thought I was over my obsession with mexican flavors after my recent trip to San Antonio, but it only took two weeks for me to crave it again.

Mexican Summer Vegetable Soup- Vegan

1 14 OZ Can Crushed Tomatillos

3 Large Carrots Chopped (Purple if you can find them)

1 Large Shallot Chopped

2 Medium Zucchini Chopped

2 Cloves Garlic Crushed

1 Can Mini Corn Chopped

6 Cups Vegetable Brooth

2 Cups Water

2 Tablespoons Olive Oil

1 Tablespoon Cumin

1 Teaspoon Red Chili Powder


1) In a large pot, sauté shallot in olive oil on medium to high heat until translucent. Add in crushed Garlic and heat for another 2 minutes.

2) Mix in the rest of your ingredients and stir until combined well. Bring soup to a boil.

3) Once boiling reduce the heat to simmer, cover and let cook for 45 minutes or until vegetables are tender.

Serve hot and fresh.  Mexican Summer Vegetable Soup- Not So Perfect Life

What is your favorite summer vegetable recipe? Add links!!!!

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About rebacox

Pseudo athlete and vegan, learning to love all the imperfections in life. Follow me in my journey, training for races (a half marathon in all 50 states to be exact) and my adventures in the kitchen!
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14 Responses to Mexican Summer Vegetable Soup

  1. That looks fantastic!!! I love gazpacho in the summer, but I’m bad and I always get it out at restaurants. I’ve never actually made it myself. I’ve never made a summer soup, but this is inspiring! I would eat that one you made all up!
    Em @ Love A Latte recently posted…Rainy Day RunMy Profile

  2. Natalie says:

    OH yum so many delicious veggies in this summer time soup!
    Natalie recently posted…thinkThin fiberMy Profile

  3. I’m a Jersey girl at heart, so my favorite summer veggies is *definitely* corn. And the recipe is super simple! Husk, scrub, boil (the time on this hardly matters), lightly salt, DEVOUR…
    Holly @ Run With Holly recently posted…What do you get for spending the weekend at the gym?My Profile

  4. Kelly says:

    This soup looks wonderful Reba! I love all the fresh summer veggies in here! Yum, looks like such an incredibly comforting bowl of soup :)

  5. i love all the summer vegetables…my love for each one is when they are in abundance at the farmers market! love the idea of soup on these chilly summer nights we are going to have this weekend!
    Angela @ another bite please recently posted…I’m still here…My Profile

  6. I love this recipe! Anything with baby corn is a win. I used to live a few blocks from the union square farmers market (and trader joe’s and whole foods…) and it was the best! I definitely miss NYC! Awesome scores 😉
    Davida @ The Healthy Maven recently posted…Double Chocolate Mini Protein MuffinsMy Profile

  7. I love veggie soups and that photo with all the fresh veggies is so beautiful. Isn’t if fun when you come up with a recipe all by yourself? I marvel every time I do it because I feel like a real cook :) My favorite summer dish is my heirloom tomato soup, my grilled bruschetta with heirloom tomatoes, well really anything with fresh cherry or heirloom tomatoes. They are just soo good in the summer! Have a great weekend! xoxo, Jackie
    jackie @ Marin mama cooks recently posted…pesto-yogurt roasted chicken drumsticksMy Profile

    • rebacox says:

      I have to try your heirloom tomato recipe. I saw some on sale yesterday at whole foods but I didn’t buy them because I’m headed out of town this weekend.

  8. This soup looks wonderful. I have never seen a purple carrot, but I am going to ask the next time I go to the farmer’s market. Awesome!
    Christine @ 24 Carrot Kitchen recently posted…Almond BiscottiMy Profile

  9. Pingback: New Year, New You Soup Recipes | Not So Perfect Life

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