Sopa de flor de calabaza – courgette flower and sweetcorn soup

Ingredients for 4 portions

• 250 gCourgette flower
• 400 gCourgette
• 2 tbspButter
• ½Yellow onion, finely chopped
• 1 cloveGarlic, finely chopped
• 200 gSweetcorn, fresh or frozen
• ≈ 1.2 lWater
• 1 cubeChicken stock
• 2 sprigsEpazote
• to tasteSalt
• to tasteBlack pepper
• 100 gQueso fresco, in small cubes (optional)

Method

1. Prepare the flowers: snap off the stems, pull away the green sepals and the pistils, and chop the flowers roughly. Cut the courgettes into small cubes.
2. Melt the butter in a saucepan over a medium heat and soften the onion and garlic for 4 minutes, until translucent.
3. Add the sweetcorn and courgettes and cook for 3 minutes.
4. Pour in the water, crumble in the stock cube, add the epazote and bring to the boil.
5. Simmer for 10 minutes, until the courgettes are tender.
6. Add the flowers and simmer for 3 minutes, until wilted. Season with salt and pepper.
7. Serve the soup hot, with cubes of queso fresco in the bowls if you like.

More recipes

• Sopa de fideo – Mexican tomato noodle soup30 min · ≈ $5/port.
• Arroz rojo – Mexican red rice45 min · ≈ $5/port.
• Frijoles de la olla – Mexican pot beans2 h 55 · ≈ $4/port.
• Arroz blanco – Mexican white rice with sweetcorn40 min · ≈ $4/port.