Name: Zucchini Flower Soup with Corn
Prep time: 45 min
Cook time: 20 min
Yield: 6
Cuisine: Mexicana
Ingredients: 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.