Caldo Tlalpeño (Vegan) Recipe | Veggie Fest

Ingredients

• 1 medium potato
• 2 medium carrots
• 1 medium chayote squash
• 1 medium onion, finely diced (divided)
• 3 cloves garlic, minced (divided)
• 2 cups water
• Salt to taste
• 12 green beans
• 2-3 cups vegetable broth
• 1 medium zucchini
• 2-4 teaspoons (divided) grapeseed or oil of your choice for sautéing
• ½ pound fresh mushrooms
• 4 tomatoes, finely diced
• 1 marinated chipotle chili
• ½ teaspoon cumin, optional
• Finely chopped parsley or cilantro to taste
• 1 cup cooked chickpeas
• 1 cup fresh corn kernels
• Fresh lemon slices
• Avocado slices