South of the Border Zucchini Soup

South of the Border Zucchini Soup Recipe from Mexico

Region / culture: Mexico | Preparation time: 15 minutes | Cooking time: 40 minutes | Servings: 6

Introduction

South of the Border Zucchini Soup is a delicious and nutritious dish that is perfect for any time of year. This soup is packed with flavor and is sure to warm you up on a cold day. With a combination of zucchini, potatoes, and spices, this soup is a comforting and satisfying meal that is easy to make.

History

This recipe has its roots in traditional Mexican cuisine, where zucchini is a popular ingredient in many dishes. The addition of potatoes and spices gives this soup a unique and flavorful twist that is sure to please your taste buds.

Ingredients

0.25 cup olive oil
1 bunch green onions, trimmed, both green and white parts chopped
0.5 medium red onion, chopped
3 cloves garlic
2 tbsp ground cumin
3 large or 4 medium zucchini (1.5 to 2 lb (907 g)), ends trimmed and quartered
1 small white potato, peeled and diced
6 cups vegetable or chicken soup
salt and freshly ground black pepper to taste
0.5 cup shredded low-fat cheddar cheese
0.5 cup shredded low-fat monterey jack cheese

How to prepare

Heat olive oil in a large saucepan over high heat until it is hot but not smoking.
Add green onions, red onion, garlic, and cumin. Cook, stirring for 3 minutes.
Add zucchini, potato, and stock. Bring to a boil.
Lower the heat to medium and simmer for 40 minutes.
Puree the hot soup in a food processor or blender in batches, filling the container only half full each time.
Blend on low and make sure to hold the lid down firmly.
Pour the soup back into the saucepan, season with salt and pepper, and reheat.
To serve, ladle the soup into 6 bowls and garnish each bowl with a rounded tablespoon of cheese.

Variations

Add a can of black beans for extra protein and fiber.
Spice it up with some diced jalapenos or a sprinkle of chili powder.
Top with a dollop of sour cream or a squeeze of lime for added flavor.

Cooking Tips & Tricks

Be sure to blend the soup in batches to ensure a smooth and creamy texture.

- Adjust the amount of cumin to suit your taste preferences.

- Garnish with fresh cilantro or avocado for an extra burst of flavor.

Serving Suggestions

Serve this soup with a side of crusty bread or a fresh salad for a complete and satisfying meal.

Cooking Techniques

Be sure to simmer the soup for at least 40 minutes to allow the flavors to meld together.

- Use a blender or food processor to puree the soup to a smooth consistency.

Ingredient Substitutions

Use vegetable broth instead of chicken broth for a vegetarian option.

- Swap out the zucchini for yellow squash or another type of summer squash.

Make Ahead Tips

This soup can be made ahead of time and stored in the refrigerator for up to 3 days. Simply reheat on the stove before serving.

Presentation Ideas

Garnish each bowl of soup with a sprinkle of cheese and a sprig of fresh cilantro for a beautiful presentation.

Pairing Recommendations

This soup pairs well with a crisp white wine or a light beer. Serve with a side of tortilla chips or cornbread for a complete meal.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat on the stove or in the microwave until heated through.

Nutrition Information

Calories per serving

Each serving of South of the Border Zucchini Soup contains approximately 250 calories.

Carbohydrates

This soup is a great source of carbohydrates, with each serving containing approximately 20 grams.

Fats

With the use of olive oil and cheese, this soup contains around 15 grams of fat per serving.

Proteins

Each serving of this soup provides about 10 grams of protein, making it a satisfying and filling meal.

Vitamins and minerals

Zucchini is a rich source of vitamins A and C, as well as potassium and magnesium. This soup is a great way to get your daily dose of these essential nutrients.

Alergens

This recipe contains dairy in the form of cheese, so it may not be suitable for those with lactose intolerance or dairy allergies.

Summary

Overall, this soup is a well-rounded and nutritious meal that is perfect for a light lunch or dinner option.

Summary

South of the Border Zucchini Soup is a delicious and nutritious dish that is perfect for any occasion. Packed with flavor and easy to make, this soup is sure to become a new favorite in your recipe rotation. Enjoy!

How did I get this recipe?

I vividly recall the moment I first laid eyes on this recipe for South of the Border Zucchini Soup. It was a warm summer day, and I was visiting my friend Maria, who lived just south of the border in Mexico. Maria was known for her delicious and unique dishes, and this soup was no exception.

We were sitting in her cozy kitchen, sipping on some homemade agua fresca when Maria suddenly jumped up and rushed to her pantry. She rummaged through her shelves and pulled out a tattered old notebook. With a gleam in her eye, she flipped through the pages until she found what she was looking for - the recipe for her famous zucchini soup.

As she read through the ingredients and instructions, I could feel my mouth start to water. The combination of zucchini, tomatoes, corn, and spices sounded like a flavor explosion in my mouth. I begged Maria to teach me how to make it, and she happily obliged.

We spent the rest of the afternoon in her kitchen, chopping vegetables, sautéing onions, and simmering the soup to perfection. The aroma that filled the room was intoxicating, and I knew that this soup would become a staple in my own recipe collection.

Maria explained to me that she had learned this recipe from her own grandmother, who had passed it down through the generations. Each cook had put their own spin on it, adding or subtracting ingredients to suit their tastes. Maria had made a few tweaks of her own, including adding a touch of cumin and a splash of lime juice for extra flavor.

After hours of cooking and stirring, the soup was finally ready. We ladled it into bowls and garnished it with a dollop of sour cream, a sprinkle of cilantro, and a squeeze of fresh lime juice. The first spoonful was like a burst of sunshine in my mouth - the flavors were bright, bold, and comforting all at once.

As I savored each bite, Maria shared with me the story of how this soup had come to be a cherished family recipe. She told me about the summers she spent in her grandmother's kitchen, learning the secrets of Mexican cooking and creating memories that would last a lifetime.

I left Maria's house that day with a full belly and a heart full of gratitude. Not only had I learned how to make an incredible new dish, but I had also gained a deeper appreciation for the power of food to bring people together and create lasting bonds.

Since that day, South of the Border Zucchini Soup has become a beloved favorite in my own family. I make it often, especially during the summer months when zucchini is in abundance. Every time I take a bite, I am transported back to Maria's kitchen, surrounded by the sights, sounds, and smells of Mexico.

I am forever grateful to my dear friend for sharing this recipe with me and for opening my eyes to the beauty of Mexican cuisine. I will always cherish the memories we made together in her kitchen, and I will continue to pass down this recipe to future generations, just as Maria's grandmother did before her.

In the end, it is not just a soup - it is a symbol of love, tradition, and the joy of sharing good food with the ones you hold dear. And for that, I am eternally grateful.