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Corn and zucchini soup

Mely Martinez - México in my kitchen
  • minutes
  • Serves 2

INGREDIENTS

1 tbsp

olive oil

1

small garlic clove (minced)

1 1/2 cups

diced zucchini (5-oz or 1 medium size zucchini)

3 tbsp

chopped onion (1-oz)

1 cup

fresh corn kernels (8-oz or one corn ear)

1

small Roma tomato (diced ( 2.5-oz))

2 1/2 cups

hot water

1

Knorr Chicken-Tomato Bouillon

1

or 2 Cilantro sprigs

Salt and pepper

1/4 cup

crumbled Mexican Queso Fresco (or feta if you don’t

find Queso Fresco)

1 tbsp

chopped cilantro

Lime wedges

1

Serrano pepper (sliced)