Zucchini Flower Soup with Corn

Del Fuerte
A quick and easy soup of tomato broth with zucchini flowers is always more practical to make if you use a bit of pre-made and seasoned tomato purée. Follow the step-by-step instructions for this recipe and prepare a delicious soup with ingredients from the milpa, such as corn, zucchini, and epazote, nutritious and full of flavor.
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Ingredients
6
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
  • 1/2 cups Del Fuerte® seasoned tomato sauce
  • 4 cups chicken broth
  • salt
  • pepper
  • 1 sprig epazote, for decoration
  • panela cheese, for decoration
Preparation
25 mins
20 mins
Low
  • Heat the oil in a pot over medium heat and cook the onion and garlic until translucent. Add the zucchini flowers, corn, zucchini, árbol chili, and epazote, then add the Condiment Tomato Purée from El Fuerte® and cook for 5 minutes.
  • Add the chicken broth, once it comes to a boil, cover and cook for 10 minutes, seasoning to your taste.
  • Serve the soup with panela cheese, decorate with epazote and zucchini flowers.

Nutritional Information

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