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Zucchini Blossoms and Tomatillo Soup

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  • Prep 20 min
  • Total 45 min
  • Ingredients 14
  • Servings 10
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Updated Oct 13, 2016
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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

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.

Nutrition Information

140 Calories, 3g Total Fat, 5g Protein, 22g Total Carbohydrate, 6g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
140
Calories from Fat
25
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.
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