🇲🇽 Mexican

Zucchini Sopa

Name: Zucchini Sopa
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: to taste Salt; 1, diced Onion; 3 cloves, minced Garlic; 1 tbsp Vegetable Oil; small handful Fresh Cilantro; 300 ml Tomato Sauce; 1/2 tsp Ground Cumin; 1 litre Stock or Broth; 3 Zucchini; 80 g Pasta Shells

🇲🇽 Mexican

A clear, restorative mexican soup starring zucchini — light on the palate, big on aroma. About 30 minutes from fridge to table.

Prep 10 min Cook 20 min Serves 4 Easy

Ingredients

Saltto taste
Onion1, diced
Garlic3 cloves, minced
Vegetable Oil1 tbsp
Fresh Cilantrosmall handful
Tomato Sauce300 ml
Ground Cumin1/2 tsp
Stock or Broth1 litre
Zucchini3
Pasta Shells80 g

Instructions

1
Sweat the onion in the Vegetable Oil until translucent but not browned, about 5 minutes.
2
Add the garlic and ground cumin and cook for 30 seconds more.
3
Pour in the stock, bring to a simmer, and add the zucchini.
4
Simmer gently until the zucchini is just cooked through and the broth tastes rounded.
5
Ladle into warm bowls and top each with fresh cilantro and a grind of black pepper.

Chef's tip

Prep everything before the heat goes on — mexican cooking moves fast once it starts.

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Watch how it's made

Video: A Spanish zucchini soup recipe that surprised me with its flavor! Easy, Delicious, and Healthy! · on YouTube