My second entry
I almost become the chef of soups, well everything has an explanation these days are very cold here and deserves a very nutritious soup.
And this soup that I will present to you now, I use two forms as soup and as the sauce to add either chicken or fish so you decide how to use this tasty recipe.
Steps
30 minutes
Sauté with a little oil the Zucchini and onion filleted until it releases juice.
Blend the sliced onion, garlic and green tomatoes with a cup of chicken or vegetable broth. Empty the mixture to the pumpkins already sauteed with sliced onions.
The seeds serve to thicken the broth and add vegetable protein to the soup plus flavor.
Let the mixture boil for 15 minutes. Add the necessary broth, spinach, cucumbers , epazote, oregano, lemon pepper, turmeric add salt to taste. Boil another 10 minutes until the mixture thickens, it is important to add a bit of sugar and I use stevia to control the acidity of the tomatoes
This soup for better presentation and flavor integration can be liquefied.
The other option to be used as a sauce for a meat such as chicken or fish I for example put the meat on the grill and before it finishes cooking I add the sauce on top and it is finished cooking and the flavors are integrated.
With the fish first I put garlic and what I do is in a frying pan I put it on medium heat and just before it finishes cooking I add the sauce and ready to serve with a tasty entree.
This recipe is a classic Mexican soup with ingredients like the epazote which is a very Mexican aromatic herb with a strong aroma and taste and gives it a very interesting flavor. Of course, if they do not have it, they can replace it with the oregano
The other spices that I add to the soup such as turmeric and lemon pepper is my idea and the truth gave an exquisite taste, besides that all the ingredients in this recipe are very nutritious I hope you enjoy it and Bon appetit!!
