Filter
Reset
Sort ByRelevance
D.DETMANN
Courgette soup with corn and coriander
Mexican zucchini soup with corn, jalapeño, garden peas, cheese and coriander.
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Chop the onion. Cut the zucchini into pieces. Peel the potato and cut into cubes of 1 x 1 cm (brunoise).
-
Heat the oil in a soup pot and fry the onion, zucchini and potato for 5 minutes on medium heat.
-
Add the jalapeños, bouillon tablets and the water. Bring to the boil and cook for 10 minutes. Add the garden peas and cook for another 5 minutes.
-
Meanwhile, grate the cheese and cut the leaves of the coriander roughly.
-
Take the soup from the heat and puree with the hand blender.
-
Spoon the soup into 4 bowls and sprinkle with the cheese, corn and coriander. Yummy! .
-
30 minLuncholive oil, Red pepper, garlic, tenderloin, dried oregano, cumin powder (djinten), orange juice, Tabasco, iceberg lettuce, Taco, sour cream, Red onion,tacos with spicy pork tenderloin -
30 minAppetizerolive oil, shallot, celery, saffron, chicken bouillon, chicken broth tablet, egg, lemon,chicken soup with lemon and saffron -
20 minLuncholive oil, butter, Red onion, garlic, Brown sugar, honey, balsamic vinegar, soy sauce, ketjapmarinademanis, hard goat cheese, flat leaf parsley, flour, flour, cayenne pepper, butter, Parmesan cheese,red onion slices -
135 minAppetizercoriander, lime, mayonnaise, sea salt, (freshly ground) black pepper, mango, Scottish salmon fillet, cocktail shrimp, extra virgin olive oil with garlic and chili flavor,lukewarm cocktail of shrimp salmon and mango
Nutrition
215Calories
Sodium39% DV940mg
Fat15% DV10g
Protein16% DV8g
Carbs7% DV21g
Fiber20% DV5g
Loved it