This hearty garden vegetable soup (sopa de verduras) is a healthy and delicious way to eat more vegetables. Enjoy the savory vegetable broth and top it with some queso fresco. It's the perfect lunch or way to start your dinner.
2Poblano Peppers Roastedcleaned and cut into strips or cubes.
2 ½cupsof cup kernelsFrom 2 corn ears
1Tablespoonvegetable oil
1-½cupsquash or zucchinni,diced.
2Epazote leaves
2cupsof water
2Tablespoonbutter
½cupwhite onionfinely diced
2small garlic clovesfinely chopped.
2 ½Cupsof Squash or zucchiniabout 2 medium size squash
6cupsChicken broth
12Squash blossomscleaned and stems removed*
Salt to taste
1 ½cupPanela Cheese or Queso Fresco.
Instructions
First, gather and prepare all your ingredients; this soup cooks quickly once you have everything ready.
Prep The Peppers and Other Vegetables
Roast the Poblano peppers over the flame, and let them sweat inside a plastic bag or 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.
Cook Corn and Squash
Place the corn, 2 cups of water, and epazote leaves in a medium-size saucepan. Cook on medium heat for about 10 minutes.
Heat the tablespoon of oil in a medium-sized pot. Once the oil is hot, add the squash or zucchini to the pot and cook for 5 minutes.
Stir in the onion and garlic in the pot with the squash, and saute for another 3 minutes. By this time, corn is almost ready in other pots.
Pour corn and its cooking liquid into the pot with the zucchini and onion mix.
Add All Ingredients To The Soup Broth
Add the Poblano, squash blossoms, and chicken broth to the pot, and cook for 5 more minutes of minutes.
When all vegetables are almost done, taste to season with black pepper and salt.
Serve hot garnish with cheese and along some warm corn tortillas.
CHECK THE RECIPE VIDEO
Video
Notes
Some cooks do not remove the stem of the squash flowers, as they believe it enhances the flavors of the flower.
If you do not find all the ingredients listed above, substitute with vegetables in season in your area. Some great alternatives are carrots, chayote, and fresh green beans.
For cheese substitution, look for a firm and fresh cheese
On top of vegetables, fresh herbs are a great way to enhance the flavor of your soup. Try mint, thyme, basil, or even cilantro.