Recipe for Corn and Vegetable Soup
Prepare a delicious corn and vegetable soup with a spicy twist. A combination of corn, zucchini, and cultivated mushrooms in chicken broth, enriched with zucchini blossoms. Garnish with golden garlic croutons or salty popcorn for a crunchy touch.
Ingredients
- 1 can (250 g) Corn
- 150 g Zucchini
- 150 g Mushroom Cultivated
- 40 g Butter
- 16 Zucchini Flower
- 1.5 l Broth Chicken
- 1 Onion
- to taste Chili Pepper Chopped
- to taste Salt
Instructions
- Start by melting the butter in a large pot.
- Add the thinly sliced onion and let it wilt until it becomes transparent.
- Add the drained corn and roughly chopped zucchini, letting it flavor for about two minutes.
- Incorporate the previously cleaned and sliced mushrooms, together with the zucchini flowers cut into strips.
- After letting the vegetables flavor for a moment, pour the hot chicken broth into the pot.
- Bring to a boil and let the soup cook for about 20 minutes, adjusting the salt moderately.
- Once ready, transfer the soup to a tureen and add a pinch of crushed red pepper to give a spicy touch to the dish.
Notes
For a crunchy twist, add some garlic toast or salty popcorn as a final garnish on your soup. This will add texture and flavor to every spoonful!