Corn and Zucchini Soup

Corn and Zucchini Soup, 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.

SERVINGS

4 people

COURSE

Soups

TOTAL TIME

30 mins

CUISINE

Mexico

– 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.

Instructions

1

– Stir in the diced zucchini and the fresh corn kernels. Keep cooking, stirring from time to.

Instructions

2

– time for about 5 minutes.

Instructions

3

– 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.

Instructions

4

– Once the soup starts boiling, add the cilantro sprigs and reduce heat to low and cook for 8-10 minutes.

Instructions

5