This recipe is for the vegetarian version of a Mexican soup I made recently. It’s got a little kick to it because of the guajillo pepper
What you need:
- 1 small onion or half a big one
- 3 cloves garlic
- 1 dried guajillo pepper
- 1 carrot
- 1 stalk celery
- half a dozen peppercorns
- cilantro stalks
What you do:
- Put everything in a pot and add about 4 cups of water. Bring it to a boil, then lower the heat and simmer for about half an hour.
- Strain the veggies out and use the broth to make a soup.
2 thoughts on “Vegetarian Mexican Soup Broth”