Diana Kennedy's Sopa Verde De Elote
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4
Servings
Servings
15m PT15M
Prep Time
Prep Time
30m PT30M
Cook Time
Cook Time
45m
Ready In
Ready In
Recipe: #31429
February 15, 2019
Categories: Vegetables, Mexican, Gluten-Free, Kosher, Low Cholesterol, No Eggs, Non-Dairy, Vegan, Vegetarian more
"From diana Kennedy a veggie soup Mexican style its supposed to be pureed,and you could do that but I'm not"
Original recipe yields 4 servings
Ingredients
Nutritional
- Serving Size: 1 (648.6 g)
- Calories 366.6
- Total Fat - 12.9 g
- Saturated Fat - 1.9 g
- Cholesterol - 0 mg
- Sodium - 853.1 mg
- Total Carbohydrate - 58.5 g
- Dietary Fiber - 12.9 g
- Sugars - 3.9 g
- Protein - 12.9 g
- Calcium - 74.3 mg
- Iron - 3.4 mg
- Vitamin C - 46 mg
- Thiamin - 0.4 mg
Step 1
Heat oil
Step 2
Add onions cook until tender. Add garlic
Step 3
Add zucchini ,chili,and tomatillo cook covered until squash is soft. Add water
Step 4
Bring to a boil and cook 10 minutes
Step 5
Mash veggies
Step 6
Add corn peas and cilantro bring to a boil take off heat can use immersion blender now if you want smooth soup
Tips & Variations
No special items needed.
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