Sopa De Calabacitas (zucchini Soup)

Name: Sopa De Calabacitas (zucchini Soup)
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 6
Cuisine: South American, Latin American
Ingredients: 3 Tbsps chopped cilantro; 3 Tbsps chopped fresh epazote leaves; 473 milliliters corn kernels (fresh or frozen); 2 Tbsps chopped fresh dill; 3 x garlic cloves, minced; 59 milliliters heavy cream; 1 small jalapeno, seeded and finely chopped; 2 Tbsps butter or olive oil; 227 grams poblano chiles; 473 milliliters vegetable stock; 473 milliliters water; 237 milliliters chopped white or yellow onion; 680 grams zucchini, cut into 3/4 inch cubes

The recipe Sopa De Calabacitas (zucchini Soup) could satisfy your South American craving in about 30 minutes. This gluten free and vegetarian recipe serves 6. One serving contains 166 calories, 4g of protein, and 10g of fat. Autumn will be even more special with this recipe. If you have olive oil, zucchini, poblano chiles, and a few other ingredients on hand, you can make it. Only a few people really liked this soup.