Zucchini Blossoms and Tomatillo Soup

Name: Zucchini Blossoms and Tomatillo Soup
Prep time: 20 min
Total time: 45 min
Yield: 10
Cuisine: Mexican
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

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Prep 20 min
Total 45 min
Ingredients 14
Servings 10

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Qué Rica Vida Cocina

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.