SALAD & SOUP RECIPES
Looking for easy, simple and healthy Mexican recipes? Try these ones for salads and soups.
Salad & Soup Recipes
Corn Field Soup
From 'Mexico The Cookbook' by Margarita Carrillo Arronte
This easy-to-make soup is vegan and has an edible flowery finish, as it is topped with Flor de Calabaza.Ingredients
- 1 tbsp corn oil
- ½ small onion, finely chopped
- 1 clove garlic, finely chopped
- 400g corn kernels
- 500g assorted mushrooms, sliced
- 475ml vegetable stock
- 1 sprig epazote, leaves cut into thin strips
- 1 courgette, sliced
- 250g flor de calabaza, torn and pistils removed
- Salt and pepper
- Corn tortillas, to serve
Recipe
- Heat the oil in a medium saucepan. Add the onion and garlic and cook over a low heat for 5 minutes, stirring occasionally.
- Add the corn and cook for 10 minutes.
- Add the mushrooms and cook for 2-3 minutes.
- Add the stock and epazote, bring to a boil, reduce the heat, and simmer for 5 minutes.
- Add the courgettes and cook for 5 minutes until tender.
- Add the flowers, season to taste with salt and pepper, and remove the pan from the heat.
- Serve immediately with the tortillas.
Monday to Thursday 9am to 5pm
