Sopita - Mexican Vegetable Soup | Fueled Naturally

Name: Sopita - Mexican Vegetable Soup | Fueled Naturally
Ingredients: 1 Small White or Yellow Onion, diced; 4 Cloves of Garlic, minced; 3 Roma Tomatoes; 1 Tbsp Dried Oregano; 10 Cups Vegetable Broth (I used 2 tbsp vegetarian chicken bouillon is +10 cups filtered water to make my own broth); 1 Lb. Gold Potatoes, roughly chopped; 3 Ears of Corn, cut into 2-inch pieces; 3-4 Large Carrots, peeled and roughly chopped; 2 Zucchinis, roughly chopped; 1/2 Large Cabbage or 1 Small Cabbage, chopped into large chunks; 4-6 Limes for topping; Fresh chopped cilantro for garnish (optional); Avocado for topping (optional); Salsa macha for topping (optional); 1 Large Pot

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Sopita, or Mexican Vegetable Soup, is something my grandma would make weekly. It's filling, comforting and nutritious.

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Ingredients

1 Small White or Yellow Onion, diced
4 Cloves of Garlic, minced
3 Roma Tomatoes
1 Tbsp Dried Oregano
10 Cups Vegetable Broth (I used 2 tbsp vegetarian chicken bouillon is +10 cups filtered water to make my own broth)
1 Lb. Gold Potatoes, roughly chopped
3 Ears of Corn, cut into 2-inch pieces
3-4 Large Carrots, peeled and roughly chopped
2 Zucchinis, roughly chopped
1/2 Large Cabbage or 1 Small Cabbage, chopped into large chunks
4-6 Limes for topping
Fresh chopped cilantro for garnish (optional)
Avocado for topping (optional)
Salsa macha for topping (optional)
1 Large Pot