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Zucchini Blossoms and Tomatillo Soup

  • Prep 20 min
  • Total 45 min
  • Ingredients 14
  • Servings 10

Ingredients

1
tablespoon olive oil
1/4
cup finely chopped onion
1
teaspoon finely chopped garlic
6
medium zucchini, cut into julienne (matchstick) strips
3
cups frozen whole kernel corn (from 1 lb bag)
2
cans (14 oz each) zucchini blossoms, drained
1
teaspoon chicken bouillon granules
1/2
teaspoon pepper
5
cups reduced-sodium chicken broth
2
lb fresh tomatillos, husks removed, rinsed, quartered
2
serrano or jalapeño chiles, seeded, chopped
1/2
cup chopped onion
2
teaspoons chopped garlic
4
tablespoons chopped fresh cilantro
2007 © and ®/™ of General Mills

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
140
Calories from Fat
25
% Daily Value
Total Fat
3g
4%
Saturated Fat
0g
0%
Trans Fat
0g
Cholesterol
0mg
0%
Sodium
400mg
16%
Potassium
790mg
23%
Total Carbohydrate
22g
7%
Dietary Fiber
4g
18%
Sugars
6g
Protein
5g
% Daily Value*:
Vitamin A
30%
30%
Vitamin C
30%
30%
Calcium
6%
6%
Iron
10%
10%
Exchanges:
1 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1/2 Fat;
Carbohydrate Choice
1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

 

Directions

  • 1 In 12-inch skillet, heat oil over medium-high heat. Add 1/4 cup onion and 1 teaspoon garlic; cook about 2 minutes, stirring constantly, until tender. Stir in zucchini. Cook 2 to 4 minutes, stirring occasionally, until zucchini is crisp-tender. Stir in corn; cook 2 minutes longer. Stir in zucchini blossoms, bouillon granules and pepper. Remove from heat; set aside.
  • 2 To make tomatillo mixture in 2 batches, in blender, place 1 1/2 cups of the broth, half of the tomatillos, 1 chile, 1/4 cup onion, 1 teaspoon garlic and 2 tablespoons cilantro. Cover; blend on high speed about 30 seconds or until smooth. Repeat with 1 1/2 cups of the broth, remaining tomatillos, 1 chile, 1/4 cup onion, 1 teaspoon garlic and 2 tablespoons cilantro.
  • 3 Strain pulp from tomatillo mixture to make sauce. Reserve 1/2 cup of the stained pulp; discard remaining pulp.
  • 4 In 6-quart Dutch oven, heat sauce and reserved 1/2 cup pulp over medium-high heat to boiling. Reduce heat; simmer 5 to 8 minutes, stirring occasionally, until mixture thickens. Add remaining 2 cups broth. Stir in zucchini mixture. Cook 7 to 10 minutes longer, stirring occasionally, until zucchini is tender.

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