Milpa Soup

Gabriela Morales
The zucchini flower is part of the culture and typical Mexican cuisine since pre-Hispanic times. Its delicious and subtle flavor perfectly combines with a wide variety of dishes. Prepare this milpa soup with zucchini for your family. It’s perfect to complement your daily menu.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
4
Servings
  • 2 tablespoons vegetable oil
  • 1 onion, sliced
  • 1 tablespoon garlic, finely chopped
  • 2 cups zucchini blossoms, clean and without stem
  • 1 cup corn kernels
  • 1 cup pumpkin, cut into small cubes
  • 2 dried árbol chiles
  • 1/4 cups epazote, finely chopped
  • 4 cups chicken broth
  • salt and pepper
  • 1 cup Oaxaca cheese, shredded
  • 1 sprig epazote, for decoration
  • zucchini blossoms, for decoration
Preparation
25 mins
20 mins
Low
  • Heat a pot with oil over medium heat and cook the onion and garlic until translucent. Add the zucchini flower, corn, zucchini, árbol chili, and epazote, and cook for 5 minutes.
  • Add the chicken broth, once it comes to a boil, cook covered for 10 minutes and season to your liking.
  • Serve the soup with Oaxaca cheese so it melts with the heat, garnish with epazote and zucchini flower.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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