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Delicious Sopa Verde de Elote Recipe (Cozy and Comforting!)

Sopa Verde de Elote

This delightful green corn soup brings back memories of sunny days and family gatherings, and it’s a breeze to whip up! Perfect for a quick weeknight dinner or a gathering with friends.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Appetizer, Soup
Cuisine: Mexican
Ingredients Equipment Method Notes

Ingredients
  

For the Soup
  • 4 ears fresh corn kernels removed
  • 1 medium onion chopped
  • 2 cloves garlic
  • 4 cups vegetable broth
  • 2 cups fresh spinach
  • 1 cup cilantro leaves fresh
  • 1 tbsp olive oil for sautéing
  • Salt and pepper
  • Lime wedges

Equipment

  • Large Pot
  • Immersion Blender

Method
 

  1. Step 1: In a large pot, heat the olive oil over medium heat. Add the chopped onion and garlic, and sauté until the onion is translucent, about 3-4 minutes.
  2. Step 2: Stir in the corn kernels and jalapeño, cooking for an additional 5 minutes.
  3. Step 3: Pour in the vegetable broth and bring to a boil. Reduce heat and let it simmer for 10 minutes.
  4. Step 4: Add the spinach and cilantro, cooking for another 2-3 minutes until the spinach is wilted.
  5. Step 5: Using an immersion blender, puree the soup until smooth.
  6. Step 6: Season with salt and pepper to taste. Serve hot, garnished with lime wedges.

Notes

This soup can be made ahead of time and tastes even better the next day. Allow to cool before storing in an airtight container.