Mallow Soup with Zucchini Flower
Prepare an original and rare soup from Mexico, with a delicious combination of mallow and zucchini flower. Mallow is a plant with many health benefits and also has an excellent flavor. Dare to try new flavors and give an unexpected twist to your meal.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
15
Servings
- 3 pumpkins
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- 1/2 kilos mallow leaf
- 30 pumpkin flowers
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- epazote
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- panela cheese, or ranchero
Preparation
1h
0 mins
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- Clean the mallow, keeping only the leaves, no stems. Rinse under running water and then disinfect for 10-15 minutes. Chop them into moderate size; set aside.
- Clean the zucchini flowers by removing the pistils, sepals, and the fibers from the stems; wash them and set them to disinfect in another container. Chop them into moderate size and set aside.
- Wash the zucchinis and chop them into medium cubes, set aside.
- Wash and chop the tomatoes into medium cubes, set aside.
- Finely chop the garlic and onion; set aside.
- In a saucepan, heat the olive oil; sauté the onion and garlic. When they are translucent, add the mallow, zucchini flower, and chopped zucchini; cook over medium heat and season with salt and pepper. Let them soften, covering with a lid to release their juices and aid in cooking (10 - 15 minutes).
- Add the tomato, mix, and wait for it to season; add room temperature chicken broth; add salt and pepper again if necessary. Let it simmer over low heat.
- Add a little epazote and finely chopped serrano chili.
- Once it boils, remove from heat and serve.
- Add cubed panela or ranchero cheese.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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