Corn Soup with Roasted Poblanos and Zucchini Blossoms

Corn Soup with Roasted Poblanos and Zucchini Blossoms
10 Ingredients
  • 3 large poblano chiles
  • 10 ears freshly picked corn
  • 2 tablespoons olive oil
  • 1 large yellow onion, chopped
  • 1 to 2 serrano chiles, finely chopped
  • About 2 tsp. sea salt
  • 4 large garlic cloves, minced
  • 1 Trombetta zucchini (see Notes; 7-in. piece) or 1 medium regular zucchini, seeded and cut into 1/4-in. dice (about 1 1/2 cups)
  • 8 small zucchini blossoms, halved lengthwise
  • 1 cup Oregano Queso Fresco or store-bought queso fresco (see Notes) or mild feta cheese, crumbled
Nutrition
211
11% daily value
8 servings
                                       
                                            balanced, vegetarian, gluten-​free
     

Fat

14% 9

Saturated

19% 4

Trans

- 0

Monounsaturated

- 4

Polyunsaturated

- 1

Carbs

10% 30

Carbs (net)

- 26

Fiber

14% 3

Sugars

- 11

Sugars, added

- 0

Protein

16% 8

Cholesterol

6% 17

Sodium

21% 500

Calcium

11% 111

Magnesium

15% 62

Potassium

11% 518

Iron

7% 1

Zinc

12% 1

Phosphorus

29% 204

Vitamin A

5% 47

Vitamin C

45% 40

Thiamin (B1)

22% 0

Riboflavin (B2)

21% 0

Niacin (B3)

18% 3

Vitamin B6

29% 0

Folate equivalent (total)

19% 74

Folate (food)

- 74

Folic acid

- 0

Vitamin B12

13% 0

Vitamin D

20% 3

Vitamin E

5% 1

Vitamin K

5% 6

Sugar alcohols

- 0

Water

- 166
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