Aztec Flower Soup Recipe
Summary
Preparation Time30 MinCooking Time30 Min
Ready In1 Hr 0 MinDifficulty LevelMedium
Health IndexHealthyServings6
HealthyHigh Protein
Ingredients
| Vegetable oil | 2 Teaspoon | |
| Onion | 1 , finely chopped | |
| Garlic | 1 Clove (5gm), minced | |
| White rice | 2 Tablespoon | |
| Marjoram | 2 Teaspoon, chopped | |
| Thyme | 2 Teaspoon, chopped | |
| 8 cups/2 litres/3 1/2 pt chicken stock | ||
| 12 zucchini (courgette) flowers | ||
| 440 g/14 oz cooked or canned chickpeas, rinsed and drained | ||
| 250 g/8 oz chopped cooked chicken | ||
| Avocado | 1 , sliced | |
| 2 jalapefio chillies, sliced | ||
| Coriander leaves | 1 Tablespoon | |
| Onion | 1/4 , chopped | |
Directions
1. Heat oil in a saucepan over a medium heat, add onion and garlic and cook, stirring, for 3 minutes or until onion is soft. Add rice, marjoram, thyme and stock, bring to simmering and simmer for 15 minutes.
2. Remove the stamens and pistils from the zucchini (courgette) flowers by pinching with your fingers. Check that there are no insects hidden in the petals and wash flowers by dipping into water briefly. Trim stalks and set aside.
3. Add chickpeas, chicken and zucchini (courgette) flowers to soup and cook for 3 minutes or until flowers are tender.
4. To serve, ladle soup into bowls and top with cheese, black pepper.
2. Remove the stamens and pistils from the zucchini (courgette) flowers by pinching with your fingers. Check that there are no insects hidden in the petals and wash flowers by dipping into water briefly. Trim stalks and set aside.
3. Add chickpeas, chicken and zucchini (courgette) flowers to soup and cook for 3 minutes or until flowers are tender.
4. To serve, ladle soup into bowls and top with cheese, black pepper.
Chef
