Corn and zucchini soup, this recipe embodies our mexican love for the combination of these two vegetables: zucchini and corn. We usually use them together to make a stew with pork or chicken, or just the two of them cooked mexican style or steamed.
1.5 cup Diced zucchini 5 oz or 1 medium size zucchini
3 tablespoon Chopped onion 1 oz
1 cup Fresh corn kernels 8 oz or one corn ear
1 Small roma tomato diced
3 cup Hot water
1 Knorr chicken tomato bouillon
1 sprig Cilantro
As required Salt And Pepper To Taste
Nutrition value
0
per serving
Other
Current Totals
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
