Mexican Minestrone
by Tarla Dalal
Mexicans have adapted the Italian Minestrone with the corn and mushrooms to suit their palates.
Mexican Minestrone recipe - How to make Mexican Minestrone
Preparation Time: Cooking Time: Total Time:
Makes 6 cups.
1/3 cup cucumber, finely chopped
4 1/2 cups Brown Stock
3/4 cup boiled sweet corn kernels (makai ka dana)
2 tbsp sliced mushrooms (khumbh)
2 tbsp chopped onions
2 large tomatoes, peeled and chopped
1 tbsp chopped coriander (dhania)
3/4 cup chopped spinach (palak)
1 tbsp butter
salt to taste
For serving
2 tbsp grated processed cheese
Method
- Method
- Put the tomatoes in hot water for 10 minutes. Take out the skin and chop them.
- Heat the butter and fry the onions for a few seconds.
- Add the corn, mushrooms and salt and cook for 2 to 3 minutes.
- Add the tomatoes, spinach, cucumber and brown stock and boil.
- Serve hot garnished with the coriander and cheese.
Outbrain
My 6 year old loved this non spicy tomato and vegetable soup.