Squash Blossom Soup

🛒 Ingredients

• Squash Blossoms 200 g · 40 kcal
• Corn Kernels (fresh or frozen) 150 g · 129 kcal
• Poblano Pepper 100 g · 20 kcal
• White Onion 75 g · 30 kcal
• Garlic 10 g · 15 kcal
• Vegetable Broth 1000 g · 100 kcal
• Epazote 5 g · 1 kcal
• Olive Oil 30 g · 265 kcal
• Queso Fresco (crumbled, for garnish) 60 g · 150 kcal

👨‍🍳 Instructions

1. Clean the squash blossoms by gently removing the pistils and stamens from inside, and trim the stems if necessary; set aside.
2. Roast the poblano pepper directly over an open flame or under a broiler until skin is charred; place in a plastic bag to steam for 10 minutes, then peel, deseed, and dice.
3. In a large pot, heat the olive oil over medium heat. Add the diced onion and cook until softened, about 5-7 minutes.
4. Add the minced garlic and cook for another minute until fragrant, then stir in the diced poblano pepper and corn kernels; cook for 3-4 minutes.
5. Pour in the vegetable broth and bring to a simmer. Reduce heat to low, add the epazote sprigs, and simmer for 10 minutes to allow flavors to meld.
6. Remove the epazote sprigs. Gently stir in the cleaned squash blossoms and cook for only 2-3 minutes until they are slightly wilted but still vibrant.
7. Season with salt to taste. Ladle the hot soup into bowls and garnish each serving with crumbled queso fresco, if desired.