Eggplant And Zucchini Soup Caldo De Calabacitas Y Berengena Recipes

MEXICAN ZUCCHINI SOUP

Steps:

• Heat a skillet over medium heat. Add olive oil. Saute the onion until translucent, for about 3 minutes.
• Add the zucchinis and saute for about 4 more minutes. Add the corn and jalapenos and cook for 2 more minutes.
• Stir in the veggie broth or water.
• Add the black pepper and salt.
• Bring to a boil.
• Cook for about 7 minutes.
• Remove from the heat.
• Add the soy yogurt and nutritional yeast.
• Stir and garnish the soup with nutmeg and pepper flakes.
• Cover and let it sit about 5 minutes before serving.
• Top with freshly chopped cilantro and parmesan or vegan cheese before serving.

EGGPLANT AND ZUCCHINI SOUP, CALDO DE CALABACITAS Y BERENGENA

Steps:

• 1. First over medium to high heat. Heat the olive oil and add onions, fresh garlic, eggplant, zucchini, cilantro and diced jalapeno, Saute until onions and jalapenos are limp. Next add wine and deglaze; next add all of the mashed tomatos and their juice into the onion mixture.
• 2. Continue to saute for about five minutes. Now add the seasonings bay leaf, oregano, cumin, garlic powder, black pepper, sea salt mix well and then add chicken or vegetable broth and the diced potatoes. Add the packet of Goya seasoning with achiote. Mix well cover reduce heat to simmer and cook for about 35 minutes or until the potatos are fork tender.
• 3. uncover and check to see if veggies are cooked potatoes should be tender to the touch. Ladle into big bowl sprinkle with Oaxaca cheese or queso fresco. Serve with a thick slice of toasted Frech baguette bread or Italian bread slathered with garlic butter or a little olive oil and garlic. Truly a hearty and delicious comfort soup. Enjoy
• 4. My picture above is missing the cheese topping. my sweet angels (grandchildren) devoured it all. When I went to take a picture of my bowl. I am sure you get the idea. Bon Appetito