Sopita - Mexican Vegetable Soup
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Prep: chop all of your vegetables.
In a pot over medium heat add 2 tbsp olive oil, then add in finely diced onion.
Saute the onion for 2 minutes then add in garlic and tomato and lower heat to low.
Cook for 6 minutes then add in cut corn, carrots, potatoes, and dried oregano. Mix to combine.
Then add in 8 cups of vegetable broth. Bring the heat to medium-high and boil for 15-20 minutes.
Finally, add in the additional 2 cups of broth, cabbage, zucchini and cook for another 18-22 minutes on high (or until all the veggies are cooked).
Add in 1 tsp of salt, mix then taste and add in more salt if needed.
Serve hot with a squeeze of lime, sprinkle of chopped cilantro and a drizzle of salsa macha for heat!