Diana Kennedy's Sopa Verde De Elote
Created by dienia b on February 15, 2019
- Servings: 4
- Prep Time: 15m
- Cook Time: 30m
- Recipe #31429
Ingredients
- 1 poblano pepper (charred ,skin removed,chopped)
- 3 tablespoons olive oil
- 1 cup onions, chopped fine
- 2 cloves garlic, smashed
- 1 teaspoons salt
- 1 cup zucchini, chopped fine
- 1 cup tomatillos, chopped (small,husked)
- 6 cups corn, frozen
- 1 cup peas, frozen
- 4 cups water
- 1/2 cup cilantro, minced
How to Make
-
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
Nutritional Facts
- 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