This recipe is light, nourishing, and budget‑friendly, perfect for late winter and early spring when greens are fresh but nights are still cool. Ingredients this month were sourced from the Downtown Growers’ Winter Market, Lowe’s Grocery, and El Super. The total price of the ingredients was $21, serving up to four people.Â
The highlight of this recipe is the fresh herbs. Be sure to honor the gentle boil– slow and steady are the key to unlocking all the flavor. The image above used all the additional ingredient suggestions in the recipe, but there are lots of ways to adapt it to your own preferences and ingredient availability.Â
Ingredients
- 2 bunches New Mexico spring onions (green onions), chopped (white and green parts separated)
- 1 Tbsp. olive oil or avocado oil
- 3 cloves garlic, minced
- 1 small yellow onion, diced (optional, for deeper flavor)
- 1 tsp. ground cumin
- ½ tsp. dried oregano (or 1 tablespoon fresh)
- 4 cups vegetable or chicken broth (low-sodium)
- Optional– 1 medium potato (Yukon Gold or russet, cubed)
- 1/4 cup fresh cilantro, chopped
- 1/4 cup fresh epazote or parsley (chopped, if available)
- 1 small fresh epazote sprig (optional but traditional)
- 1 bay leaf
- Salt to taste
- Freshly ground black pepper
- Juice of 1 lime
Optional Mexican Add‑Ins (Budget-Friendly)
- ½ cup cooked pinto beans or white beans
- 1 small jalapeño or chile, minced
- ½ cup corn kernels (fresh or frozen)
Sopa de CebollÃn y Hierbas Frescas
Instructions
- Heat olive oil in a medium pot over medium heat.
- Add diced yellow onion (if using) and the white parts of the spring onions. Sauté 3–4 minutes until soft.
- Stir in garlic, cumin, Mexican oregano, and jalapeño or chile (if using). Cook 30 seconds until fragrant.
- Add vegetable broth, bay leaf, epazote/parsley, and potato. Bring to a gentle simmer and cook for 10-12 minutes.
- Stir in the green parts of the spring onions, cilantro, epazote/parsley, and any beans or corn. Simmer 3–5 minutes—do not overcook.
- Remove bay leaf. Season with salt, pepper, and lime juice to taste.
Serving Suggestions
- Serve with warm corn tortillas or calabacitas (a mix of sautéed summer squash or zucchini, corn, tomatoes, onions, and green chiles) on the side
