Potato, Cactus, and Carrot Soup

1 tablespoon of vegetable oil
1 medium onion, chopped
3 plum tomatoes, peeled and finely chopped
2 cloves of garlic, finely chopped
1/2 teaspoon of dried oregano
1/2 teaspoon of ground cumin
4 cups of vegetable broth
2 medium potatoes, peeled and cut into 1/2-inch dice
2 medium carrots, peeled and cut into 1/2-inch dice
3/4 cup of rinsed and diced bottled cactus*
1/4 cup of coarsely chopped flat-leaf parsley
Salt to taste
Freshly ground black pepper

Heat the oil in a large saucepan over medium heat and cook the onion, stirring, until softened, about 4 to 5 minutes.

Add the tomatoes, the garlic, the oregano, and the cumin. Cook until the tomato juices reduce and the mixture thickens, about 5 minutes.

Add the broth, the potatoes, and the carrots. Bring to the boil, then reduce the heat to low, cover, and cook until the potatoes and carrots are tender, perhaps 15 to 20 minutes.

Add the cactus, the parsley, the salt, and the pepper.

Simmer the soup until it is completely heated through and the flavors have blended.

Serve the soup hot.


*Cactus, or nopalitos, can be purchased fresh or canned. If buying canned, choose water-packed and avoid the brine-packed.