Temps de préparation: 5 minutes
Temps de cuisson: 25 minutes
Temps total: 30 minutes
Ingrédients
- 3 Tbsp unsalted butter or oil
- 1 medium onion, chopped
- 1 lb zucchini, sliced
- 1 cuillère à café de sel
- 1/4 cuillère à café de poivre
- 1 cup water or chicken broth
- 4 green onions, sliced
- 1/4 cup chicken broth
- 1 5-oz can evaporated milk
- 2 Tbsp cilantro, chopped for garnish
Velia, a participant in our partner’s senior meal program shared her go-to soup recipe, borrowed from a 30+ year-old Mexican cookbook and adapted to fit her kitchen routine. “It’s a simple soup I can make all the time,” she says. She encourages everyone to try it and make it their own.
Health tip: this soup features onions, which support heart and gut health, and zucchini, rich in vitamin C and antioxidants that aid digestion and eye health. A nourishing, easy-to-make dish perfect for any season.”
How to Make Cream of Zucchini and Onion Mexican Soup
- In a large saucepan, heat butter or oil over medium heat. Add onion and cook, stirring until softened but not browned, about 3 minutes. Then add zucchini, salt, pepper, and water or broth. Cover and cook over medium heat until zucchinis are very soft, about 15 minutes.
- Add green onions, 1/4 cup chicken broth, and milk. Cook, uncovered, for about 5 minutes. In a large blender or using a hand blender, puree soup until smooth.
- Garnish with cilantro and serve hot or cold.
Conseil: Can substitute the evaporated milk with 5 oz of whole milk.