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Vegetable Garden Soup / Sopa de Milpa
MEXICO IN MY KITCHEN12Ingredients
50Minutes
180Calories
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Ingredients
US|METRIC
6 SERVINGS
- 2 poblano peppers (Roasted, cleaned and cut into stripes.)
- 2 leaves (Epazote)
- 2 cups water
- 1 Tbsp. vegetable oil
- 2 Tbsp. butter
- 1/2 cup white onion (finely diced)
- 2 garlic cloves (small, finely chopped.)
- 2 1/2 cups squash (or zucchini, about 2 medium size squash)
- 6 cups chicken broth
- 12 squash blossoms (cleaned and stems removed.)
- salt (to taste)
- 1 1/2 cups panela cheese (or Queso Fresco.)
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NutritionView More
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180Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories180Calories from Fat140 |
| % DAILY VALUE |
| Total Fat16g25% |
| Saturated Fat7g35% |
| Trans Fat0g |
| Cholesterol35mg12% |
| Sodium340mg14% |
| Potassium310mg9% |
| Protein8g |
| Calories from Fat140 |
| % DAILY VALUE |
| Total Carbohydrate6g2% |
| Dietary Fiber0g0% |
| Sugars2g |
| Vitamin A10% |
| Vitamin C6% |
| Calcium6% |
| Iron2% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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