Mexican Vegetable Soup
by Alejandra Graf
Ingredients
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1 Tablespoon avocado oil, olive oil or water
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½ onion, chopped
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2 garlic cloves, minced
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1 poblano pepper, stemmed, seeded and chopped
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2 or 3 Mexican zucchini, cut into ½-inch pieces
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1 cup cremini mushrooms, trimmed and sliced
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1 cup fresh or thawed frozen corn
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½ cup zucchini blossoms, canned or from a jar, or 1 cup fresh zucchini blossoms, sliced
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5 cups vegetable broth, water or a combination of both
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1 teaspoon salt
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Pepper to taste
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1/4 teaspoon dried Mexican oregano
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TO SERVE: Baked tortilla chips & Sliced avocado
Directions
Heat oil or water in a Dutch oven over medium heat for 20 seconds. Add the onion, garlic and poblano pepper. Cook until fragrant. Add the Mexican zucchini, mushrooms, corn and zucchini blossoms.
Sauté the vegetables for 5 minutes or until softened. Add the liquid, Mexican oregano, salt, and pepper; let it simmer for 15 minutes.
Taste for seasoning and adjust if necessary. Serve and finish with baked tortilla chips and sliced avocado.
