Mexican Zucchini, Corn and Tomato Soup
This soup is a comforting dish that will make you feel great. It's easy to make, filled with veggies, and topped with melted cheese and corn chips. Calabacitas, corn, and tomato soup is a vegan Mexican dish that will soon become your favorite.
4 servings
Calories: 198kcal
Ingredients
- 1 tablespoon oil
- 1 cup onion diced
- 2 garlic cloves
- 4 diced tomatoes
- 4 calabacitas or zucchini diced
- 2 cups corn kernels
- 4 cups vegetable broth or water
- 3 sprigs of cilantro
- 1 teaspoon dried oregano
- 1 cup vegetable milk
For serving
- grated cheese
- Tortilla chips
Instructions
- Start by sautéing the onion in a stockpot with the oil and a pinch of salt, then add the minced garlic, sauté for 1-2 more minutes and add the tomato.
- When the tomato begins to change in color and begins to fall apart, it is time to add the water or vegetable broth, the zucchini, the corn and the herbs. Add a pinch of salt again, cover and let the vegetables cook.
- When the calabacitas are cooked, turn off the heat and add the milk. Check the seasoning and adjust if necessary.
- To serve, fill a bowl halfway, then add the corn chips, grated cheese, and finish with another ladle of soup to melt the cheese.
Nutrition
Serving: 1serving | Calories: 198kcal | Carbohydrates: 31g | Protein: 7g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 6mg | Sodium: 1137mg | Potassium: 786mg | Fiber: 4g | Sugar: 14g | Vitamin A: 1140IU | Vitamin C: 40mg | Calcium: 125mg | Iron: 2mg