Mexican cuisine · Soups & Stews

Sopa de Milpa

A light vegetable soup of corn kernels, zucchini, squash blossoms and roasted poblano strips with epazote and cubed cheese.

Ingredients · for 4 servings

• 2 poblano chiles (or 2 green bell peppers)
• 3 corn cobs (or 300g corn kernels)
• 2 zucchini
• 12 squash blossoms (or zucchini blossoms)
• 1 white onion
• 3 garlic cloves
• 1.2 liters vegetable broth
• 2 sprigs epazote (or 1 tsp oregano)
• 150g queso fresco (or feta)
• 2 tbsp oil
• 1 lime
• Salt, pepper

Instructions

1. Char the poblano chiles all over an open flame or under the broiler, let steam covered for 10 minutes, then peel, deseed and cut into strips.
2. Cut the kernels off the corn cobs with a knife, dice the zucchini, and finely chop the onion and garlic.
3. Sauté the onion and garlic in the oil for 4 minutes until translucent, add the corn kernels and cook for 3 minutes more until fragrant.
4. Pour in the vegetable broth, add the zucchini and poblano strips, and cook over medium heat for 10 minutes.
5. Clean the squash blossoms, tear roughly, and add with the epazote for just 3 minutes – they should soften but still be recognizable.
6. Season with salt and pepper and serve with diced queso fresco and a squeeze of lime.