Sopa de Verduras

Vegetable Garden Soup or Sopa de Milpa, typical of the central states of Mexico, literally translates as Corn Field Soup. Milpa is the parcel of land where corn is grown in Mexico. Mesoamerica ethnic groups wanted to be self-sufficient regarding their food.

SERVINGS

6 people

COURSE

Soups

TOTAL TIME

30 mins

CUISINE

Mexico

– First gather and prepare all your ingredients, this soup cooks quickly once you have everything ready.

Instructions

1

– Roast the Poblano peppers over the flame, let them sweat inside a plastic bag, or wrapped in a kitchen towel. Rub the peppers with your finger to remove the charred skins or use a kitchen towel to remove the skins. Make a slit lengthwise and discard the seeds. Pat dry and cut into strips or cubes.

Instructions

2

– In a medium size saucepan place the corn, 2 cups of water and epazote leaves. Cook on medium heat fro about 10 minutes.

Instructions

3

– Heat the tablespoon of oil in a medium-size pot. Once the oil is hot, add the squash or zucchini to the pot and cook for 5 minutes.

Instructions

4

– Stir in the onion and garlic in the pot with the squash, and sautee for another 3 minutes. By this time corn is almost ready on other pot.

Instructions

5

– Pour corn and its cooking liquid into the pot with the zucchini and onion mix.

Instructions

6

– Add the Poblano, squash blossoms, and chicken broth to the pot, and cook for 5 more minutes of minutes.

Instructions

7

– When all vegetables are almost done, taste to season with salt. Serve hot garnish with cheese and along some warm corn tortillas.

Instructions

8