Corn and Zucchini Soup – Sopa de Calabacitas con Elote

Corn and Zucchini Soup

Are you a soup or salad person? Some people only have soup during winter and fall season, but others love soup any time of the year. If you are one of those of people, I’m sure you enjoy the bounty of summer vegetables to make soups. Nothing takes advantage of the flavors of fresh corn than a summer soup.

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This recipe embodies our Mexican love for the combination of these two vegetables: zucchini and corn. We usually use them together to make a stew with pork or chicken, or just the two of them cooked Mexican style or steamed and garnished with a couple of Mexican cream as a side dish. Enjoy this soup!

How to make Corn and Zucchini Soup

Servings: 2 (about 3 cups)

Ingredients

• 1 Tbsp. olive oil
• 1 small garlic clove minced
• 1 ½ cup diced zucchini 5-oz or 1 medium size zucchini
• 3 Tbsp. chopped onion 1-oz
• 1 cup fresh corn kernels 8-oz or one corn ear
• 1 small Roma tomato diced ( 2.5-oz)
• 2 ½ cups of hot water
• 1 Knorr Chicken-Tomato Bouillon
• 1 or 2 Cilantro sprigs
• Salt and pepper to taste

Optional garnishes

• ¼ cup crumbled Mexican Queso Fresco (or feta if you don’t
• find Queso Fresco)
• 1 tbsp. chopped cilantro
• Lime wedges
• 1 Serrano pepper sliced

Notes:

• Remember, this soup is just for 2 servings. If you want to make a bigger batch, just double or triple the number of ingredients.

DIRECTIONS:

• Heat the olive oil over medium heat in a medium-size saucepan. Add the onion and sauté for 2 minutes. Add the minced garlic and cook for one more minute.
• Stir in the diced zucchini and the fresh corn kernels. Keep cooking, stirring from time to time for about 5 minutes.
• Add the diced tomato, stir, and cook for 3 more minutes. After that, pour the hot water and the Knorr Tomato-chicken bouillon, making sure it dissolves well with the water.
• Once the soup starts boiling, add the cilantro sprigs and reduce heat to low and cook for 8-10 minutes.

Serve in bowls and garnish with crumbled Mexican queso fresco and chopped cilantro.

Print

Corn and zucchini soup

Cuisine: Mexican

Servings: 2 (about 3 cups)

Author: Mely Martinez - México in my kitchen

Ingredients

• 1 Tbsp. olive oil
• 1 small garlic clove minced
• 1 ½ cup diced zucchini 5-oz or 1 medium size zucchini
• 3 Tbsp. chopped onion 1-oz
• 1 cup fresh corn kernels 8-oz or one corn ear
• 1 small Roma tomato diced ( 2.5-oz)
• 2 ½ cups of hot water
• 1 Knorr Chicken-Tomato Bouillon
• 1 or 2 Cilantro sprigs
• Salt and pepper to taste

Optional garnishes

• ¼ cup crumbled Mexican Queso Fresco (or feta if you don’t
• find Queso Fresco)
• 1 tbsp. chopped cilantro
• Lime wedges
• 1 Serrano pepper sliced

Instructions

1. Heat the olive oil over medium heat in a medium-size saucepan. Add the onion and sauté for 2 minutes. Add the minced garlic and cook for one more minute.
2. Stir in the diced zucchini and the fresh corn kernels. Keep cooking, stirring from time to
3. time for about 5 minutes.
4. Add the diced tomato, stir, and cook for 3 more minutes. After that, pour the hot water and the Knorr Tomato-chicken bouillon, making sure it dissolves well with the water.
5. Once the soup starts boiling, add the cilantro sprigs and reduce heat to low and cook for 8-10 minutes.

Serve in bowls and garnish with crumbled Mexican queso fresco and chopped cilantro.

Recipe Notes

Remember, this soup is just for 2 servings. If you want to make a bigger batch, just double or triple the number of ingredients.

Thank you, Knorr® and Mirum Shopper for selecting me as your brand Ambassador! All this month of July, I will be sharing recipes using Knorr, this little secret of many Mexican cooks

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Buen Provecho!
Mely,

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Mexican Corn on the Cob

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