MEXICAN ZUCCHINI SOUP RECIPE - (4.3/5)
Provided by á-177922
Number Of Ingredients 10
Steps:
- 1.Saute the onion in the soy margarine until it is glassy, about 3 minutes. 2.Add the minced zucchini pieces and saute until they begin to soften. 3.Stir in the vegetable bouillon, corn and jalapeno's and black pepper. 4.Bring the soup to a gentle boil , reduce the heat and cook until the corn and zucchini are soft but not mushy. 5.Remove from the heat. 6.Add the soy yogurt and nutritional yeast of soy cheese. 7.Optionally garnish the soup with parsley and nutmeg.
MEXICAN ZUCCHINI SOUP
Craving a comforting, subtly spicy soup? Try this Mexican zucchini soup - delicious, hearty and with an amazing flavor, you'll love!
Provided by Ruxandra Micu
Categories Soups
Time 40m
Number Of Ingredients 14
Steps:
- Heat a skillet over medium heat. Add olive oil. Saute the onion until translucent, for about 3 minutes.
- Add the zucchinis and saute for about 4 more minutes. Add the corn and jalapenos and cook for 2 more minutes.
- Stir in the veggie broth or water.
- Add the black pepper and salt.
- Bring to a boil.
- Cook for about 7 minutes.
- Remove from the heat.
- Add the soy yogurt and nutritional yeast.
- Stir and garnish the soup with nutmeg and pepper flakes.
- Cover and let it sit about 5 minutes before serving.
- Top with freshly chopped cilantro and parmesan or vegan cheese before serving.
Nutrition Facts : Calories 143 calories, Carbohydrate 21.7 grams carbohydrates, Fat 3.6 grams fat, Protein 5.9 grams protein
MEXICAN ZUCCHINI CHEESE SOUP
We can't wait to make this delicious, slightly spicy soup every summer when zucchini and squash are plentiful in our garden. We like to serve this soup with warm tortillas.
Provided by Always Cooking
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Squash Soup Recipes Zucchini Soup Recipes
Time 45m
Yield 6
Number Of Ingredients 13
Steps:
- Heat the olive oil in a large pot, and saute the onion and garlic until tender. Season with oregano.
- Mix in the chicken broth and tomatoes. Bring to a boil. Mix in the zucchini, yellow squash, corn, and chile peppers. Reduce heat to low, and simmer 10 minutes, or until the squash is tender.
- Mix the cubed processed cheese into the soup. Continue to cook and stir until cheese is melted. Season with pepper. Mix in the cilantro just before serving.
Nutrition Facts : Calories 306.7 calories, Carbohydrate 26.2 g, Cholesterol 47.8 mg, Fat 17.5 g, Fiber 4.4 g, Protein 14.7 g, SaturatedFat 8.8 g, Sodium 1829 mg, Sugar 11.5 g
CREAM OF ZUCCHINI SOUP
Zucchini Soup recipe allows you to be creative in your cooking; you can add heavy cream if you want, corn kernels for garnish, or diced Mexican fresh cheese. If you find the soup too thick for your taste, just add a little more milk. When I make it, we never have leftovers.
Provided by Mely Martínez
Categories Soups
Time 30m
Number Of Ingredients 12
Steps:
- Place chopped zucchini or squash in a skillet, add one cup of water, and cover. Turn heat to medium-high; once it starts boiling, reduce heat to low. Keep cooking until zucchini or squash is tender, but not overcook. It should look firm and still have a bright color. This step will take about 8 minutes total.
- While the vegetables are cooking, heat butter and oil in a medium-size saucepan over medium heat until butter is melting. Add the onion and garlic and cook until transparent, about 2 minutes.
- Add flour and stir until flour has a light golden color. Pour milk and chicken broth into the saucepan and stir to dissolve the flour mixture, about one minute.
- Remove zucchini/squash from skillet and drain any liquid left. Place into a blender with the milk combination. Process until you have a fine mixture.
- Pour this mixture into the saucepan and turn the heat to medium. Keep cooking, stirring from time to time. Let it simmer on a warm heat setting for about 6-8 minutes until soup starts to thicken. Season with salt and pepper.
Nutrition Facts : ServingSize 1 bowl, Calories 332 kcal, Carbohydrate 37 g, Protein 11 g, Fat 16 g, SaturatedFat 10 g, Cholesterol 19 mg, Sodium 1102 mg, Fiber 2 g, Sugar 10 g
ZUCCHINI SOUP IV
This simple soup is delicious made with ingredients fresh from the garden, but you can substitute frozen zucchini and a can of tomatoes if fresh veggies are not available. This is best served with freshly grated Romano cheese and a loaf of crusty bread.
Provided by DIANA42
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Squash Soup Recipes Zucchini Soup Recipes
Time 50m
Yield 6
Number Of Ingredients 8
Steps:
- In a large saucepan or stockpot, cook the ground beef in the butter until brown. Stir in the tomato and onion; simmer for a minute or so then add zucchini, hot pepper sauce and salt and pepper to taste. Cover the pot and cook over medium heat until zucchini is tender.
- Serve hot with a generous helping of Romano cheese and a fresh loaf of crusty bread for soaking up the tasty juices.
Nutrition Facts : Calories 249.4 calories, Carbohydrate 6.2 g, Cholesterol 68.5 mg, Fat 15.9 g, Fiber 1.5 g, Protein 20.5 g, SaturatedFat 8 g, Sodium 348.6 mg, Sugar 3.1 g
SPICY MEXICAN CHICKEN SOUP WITH ZUCCHINI
Fabulous Mexican chicken soup that cooks up in no time! From Hannaford Supermarkets' bi-monthly magazine, Fresh (January-February 2012).
Provided by lecole54
Categories Mexican
Time 55m
Yield 4-6 serving(s)
Number Of Ingredients 17
Steps:
- In a large pot, heat oil over medium-high heat. Add onions and salt and cook, stirring frequently, until softened, about 5 minutes. Add garlic, cumin, coriander, oregano, chipotle, and adobo sauce and cook, stirring until fragrant, about 1 minute. Add broth and tomatoes, adjust heat to high, and bring to a strong simmer.
- Add chicken, reduce heat to medium-low, cover, and simmer until meat is opaque and cooked through, about 15 minutes. Transfer chicken to a plate; when cool enough to handle, either chop or pull apart into thin shreds (you should have about 2 cups).
- Add zucchini and chicken to soup and simmer over medium heat until zucchini is just tender, about 5 minutes. Taste the soup and adjust seasoning with additional salt and pepper as needed.
- To serve, ladle into bowls and serve with garnishes of your choice in small bowls on the side.
Nutrition Facts : Calories 332, Fat 15.5, SaturatedFat 4, Cholesterol 72.6, Sodium 1350.3, Carbohydrate 13.9, Fiber 3.1, Sugar 7.5, Protein 33.6
CREAM OF ZUCCHINI SOUP (CREMA DE CALABACITAS)
Posted for the Zaar World Tour-Mexico. From "Mexican Cookery" cookbook. This recipe is a tasty way to use up an over abundance of zucchini from the garden.
Provided by Bayhill
Categories Vegetable
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Wash zucchini. Cut off stem ends, then cut into large pieces. Place in a saucepan. Add water and a pinch of salt. Bring to a boil. Cover and cook until tender, about 20 minutes. Cool zucchini in cooking liquid.
- Place zucchini, 1 cup cooking liquid and 2 Tablespoons cilantro in a blender; process until pureed.
- Heat butter in a medium saucepan. Add onion. Cook until tender but not browned. Stir in flour. Cook 1 minute. Add pureed zucchini mixture, evaporated milk and chicken broth. Stir to blend. Season with salt if needed. Stir over medium heat until soup comes to a boil.
- Serve at once or chill and serve cold. Garnish each serving with a few whole cilantro leaves.
ZUCCHINI SOUP
Zucchini are everywhere in the summertime, which is why we always need simple ways to use them all up before the season is over. You can serve this Italian-inspired soup warm or at room temperature.
Provided by Jackie Rothong
Categories main-dish
Time 25m
Yield 6 servings
Number Of Ingredients 8
Steps:
- Heat the 1/4 cup olive oil in a large Dutch oven over medium heat. Add the chopped zucchini and onions. Season with salt and pepper and toss to coat. Increase the heat to high and add the water. Bring to a boil and cook for 8 minutes.
- Meanwhile, in a large skillet, heat the remaining 2 tablespoons olive oil over medium-high heat. Working in batches, lay the sliced zucchini in a single layer in the skillet. Cook until golden, about 1 minute per side. Transfer to a plate lined with paper towels. Sprinkle with salt. Continue until all the sliced zucchini is cooked.
- Working in batches, transfer the soup to a blender and blend until smooth. Add salt and pepper to taste, pour into bowls, drizzle with Lemon Oil and top with the fried zucchini.
- Combine the oil and lemon in a blender and blend until smooth. Strain through a fine-mesh sieve set over a liquid measuring cup. Set the lemon oil aside until ready to use. The oil can be stored in an airtight container and refrigerated for up to 3 days.
More about "mexican zucchini soup recipe 435"
MEXICAN ZUCCHINI SOUP - COFFEE & QUINOA
From coffeeandquinoa.com
MEXICAN GROUND BEEF ZUCCHINI SKILLET - 365 DAYS OF …
From 365daysofeasyrecipes.com
MEXICAN ZUCCHINI SOUP – VEGALICIOUS RECIPES
From vegalicious.recipes
33 MEXICAN-INSPIRED SOUP RECIPES - TASTE OF HOME
From tasteofhome.com
HOW TO MAKE AN EASY & DELIGHTFUL MEXICAN VEGETABLE …
From mexicoinmykitchen.com
COCIDO RECIPE (MEXICAN BEEF SOUP) - MOM'S MEXICAN …
From moms-mexican-recipes.com
10 BEST MEXICAN ZUCCHINI RECIPES | YUMMLY
From yummly.com
CREAMY 4-INGREDIENT ZUCCHINI SOUP - LIFESTYLE OF A FOODIE
From lifestyleofafoodie.com
MEXICAN ZUCCHINI SOUP RECIPE - COOKEATSHARE
From cookeatshare.com
MEXICAN ZUCCHINI RECIPE - A COWBOYS LIFE
From cowboyslifeblog.com
MEXICAN ZUCCHINI SOUP | RECIPE | ZUCCHINI SOUP, MEXICAN ZUCCHINI ...
From pinterest.com
MEXICAN ZUCCHINI SOUP RECIPE
From pinterest.com
MEXICAN ZUCCHINI SOUP - RECIPE | COOKS.COM
From cooks.com
HOW TO MAKE MEXICAN ZUCCHINI CHEESE SOUP - GLORIOUS SOUP …
From glorioussouprecipes.com
QUICK AND EASY SKILLET MEXICAN ZUCCHINI - SKINNYTASTE
From skinnytaste.com
EASY CALABACITAS SOUP | MEXICAN PLEASE
From mexicanplease.com
MEXICAN ZUCCHINI SOUP | ZUCCHINI SOUP, COOKING RECIPES, RECIPES
From pinterest.ca
MEXICAN ZUCCHINI FLOWER SOUP - ADRIANA'S BEST RECIPES
From adrianasbestrecipes.com
MEXICAN VEGETABLE SOUP - COOKING CLASSY
From cookingclassy.com
MEXICAN ZUCCHINI SOUP RECIPE - LATIN CUISINE - SOUP BONE …
From youtube.com
MEXICAN VEGETABLE SOUP, HEALTHY, AUTHENTIC AND VEGAN
From brownsugarandvanilla.com
MEXICAN ZUCCHINI - A CEDAR SPOON
From acedarspoon.com
20 BEST MEXICAN SOUP RECIPES - INSANELY GOOD
From insanelygoodrecipes.com
MEXICAN ZUCCHINI CHEESE SOUP - MEXICAN RECIPES
From fooddiez.com
MEXICAN ZUCCHINI SOUP | KEEPRECIPES: YOUR UNIVERSAL RECIPE BOX
From keeprecipes.com
MEXICAN ZUCCHINI SOUP RECIPE : OPTIMAL RESOLUTION LIST
From recipeschoice.com
MEXICAN ROASTED ZUCCHINI - BOWL OF DELICIOUS
From bowlofdelicious.com
MEXICAN ZUCCHINI SOUP - MSN
From msn.com
RECIPE: MONTEREY MEXICAN ZUCCHINI SOUP - THE MERCURY NEWS
From mercurynews.com
MEXICAN ZUCCHINI SOUP | MEXICAN SOUP RECIPES, EASY SOUP RECIPES, …
From in.pinterest.com
SPANISH ZUCCHINI SOUP RECIPE – CREMA DE CALABACíN
From loveveganliving.com
AUTHENTIC MEXICAN SOUP RECIPES
From mexicanfoodjournal.com
MEXICAN ZUCCHINI SOUP - MEALPLANNERPRO.COM
From mealplannerpro.com
MEXICAN ZUCCHINI SOUP - RECIPES - PAGE 2 | COOKS.COM
From cooks.com
MEXICAN ZUCCHINI SOUP | RECIPE | SOUP RECIPES, FOOD, MEXICAN …
From pinterest.ca
ZUCCHINI CILANTRO SOUP RECIPE - FOOD NEWS
From foodnewsnews.com
MEXICAN ZUCCHINI SOUP RECIPE - FOOD NEWS
From foodnewsnews.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love