Mexican Inspired Green Soup

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Servings: 4 Prep: 20 min Cook: 10 min Dairy Free Gluten Free Low Carb Entree Soup Freezable Immersion Blender Soup: Hot Stovetop Added 5 months ago Updated 5 months ago

Missing nutrition data for: Cilantro, Serrano Pepper, Limes, Extra Virgin Olive Oil, Frozen Corn

Ingredients

3 zucchinis

½ bunch cilantro ⚠

½ onion

1 serrano pepper, optional ⚠

2 limes ⚠

2 tablespoons extra virgin olive oil ⚠

2 teaspoons minced garlic

4 cups frozen corn ⚠

6 cups chicken broth

¾ cup green peas

2 teaspoons sea salt, plus more to taste

Instructions

1. Seed and chop zucchini into 1/4 inch cubes. Chop cilantro. Peel and mince onion.

2. Char and peel serrano chile; then carefully remove seeds. (Don't forget to wear gloves when working with chiles.)

3. Juice limes.

4. Heat the oil in a large soup pot, add the zucchini, onion, and garlic; cook for a few minutes over medium high heat, until soft.

5. Remove from the skillet and blend using an immersion blender or standard blender until mostly smooth.

6. Add the corn, chicken broth, peas, cilantro (reserving some for garnish), and chile. Cook for another few minutes, and blend again to your desired consistency.

7. Add the salt and half of the lime juice. Add more of each to taste to really make the flavors pop. Serve with cilantro as garnish.