Zucchini and Corn Soup

Name: Zucchini and Corn Soup
Total time: 1200 s
Yield: 4 people
Ingredients: 2 small zucchinis, diced; 1 ear corn, cooked and kernels removed; 1/2 medium onion, thinly sliced; 1 ripe tomato, diced; 1 teaspoon vegetable oil; Salt and pepper to taste; 4 1/4 cups water (1 liter)

KARLA CARDENAS @karlacardenas

Michoacán y Guanajuato

Recipe for the #HealthyCooking challenge. A complete, easy, and delicious soup. I should mention that I used organic ingredients obtained from the family garden in a rural community where I work. I hope you enjoy it as much as I do.

KARLA CARDENAS @karlacardenas

Michoacán y Guanajuato

Saved

Ingredients

20 minutes

4 people

2small zucchinis, diced
1 earcorn, cooked and kernels removed
1/2medium onion, thinly sliced
1ripe tomato, diced
1 teaspoonvegetable oil
Salt and pepper to taste
4 1/4 cupswater (1 liter)

Saved

Steps

20 minutes

1

In a saucepan, heat the oil over medium heat, sauté the onion, then add the tomato and corn kernels.
2

Once the mixture is softened, add the water, and season with salt and pepper.
3

When it starts to boil, add the zucchinis and cook for about 5 minutes until they soften but remain firm.
4

If you want to add protein and make it a main dish, I suggest shredded chicken or a bit of fresh cheese.