Sopa de Guías (Sopa de guías)
Overview
Sopa de guías is a green vegetable soup from Oaxaca in southern Mexico made with the tender tips of squash vines, called guías. The vines, leaves and tendrils are peeled of their rough skin and simmered in water with pieces of fresh corn on the cob, small zucchini, squash blossoms and sometimes chayote, with garlic and onion. Small masa dumplings called chochoyotes, pressed with a finger to make a dimple, are cooked in the broth, and herbs such as chepil or epazote add a fresh, grassy flavour. It is served with lime, salt and dried chilli.
History
Sopa de guías is a dish of the rainy season in Oaxaca, from about June to September, when the milpa, the traditional plot of corn, beans and squash, is green and the squash plants are spreading. Nothing of the squash plant is wasted: the flowers, vines and young fruit all go into the pot. It is a much-loved home dish in Oaxacan villages and markets and a good example of the cooking of the indigenous Zapotec and Mixtec peoples.
Main ingredients
Squash vine tips, squash blossoms, corn, zucchini, chepil, masa dumplings. The soup is built on corn and squash broth and is usually served hot. Diet: vegan; usually gluten-free.
Explore: Pumpkin and squash soups · Corn soups · More soups from Mexico
Recipe
Method
- 115 min
Simmer the corn with the onion and garlic in 2 l salted water for 15 minutes.
- 210 min
Add the squash vines and zucchini and cook for 10 minutes.
- 3
Roll the masa into small balls, press a dimple into each and drop them into the soup.
- 48 min
Add the blossoms and herbs and cook for 8 minutes, until the dumplings are firm.
- 5
Serve with lime, salt and chilli.
- ✓
Serve. About 1h 10m from start to bowl.
Sources
Description, history and recipe written by SoupWiki and checked against the sources above. Calories and times are rough estimates.
