AZTEC FLOWER SOUP
Serves :
6
Preparation Time :
Cooking Time :
Preparation Method :
- Heat oil in a saucepan over a medium heat, add onion and garlic and cook, stirring, for 3 - 5 minutes or until onion is soft.
- Add rice, marjoram, thyme and stock, simmer to low flame for about 10 - 15 minutes.
- Remove the stamens and pistils from the zucchini flowers. Make sure that there are no insects hidden in the petals and dip into water briefly. Trim stalks and set aside.
- Add chickpeas, chicken Stock and zucchini (courgette) flowers to soup and cook for 3 - 5 minutes or until flowers are tender.
- Ladle soup into bowls and top with avocado, chillies, coriander and onion.
INGREDIENTS
- 450 grams cooked or canned chickpeas, rinsed and drained
- 2 teaspoons Cooking oil
- 1 onion, finely chopped
- 1 clove garlic, crushed
- 2 tablespoons white rice
- 2 teaspoons chopped fresh marjoram
- 2 teaspoons chopped fresh thyme
- 2 litres chicken stock
- 12 zucchini flowers
- 250 grams chopped cooked chicken
- 1 avocado, sliced
- 2 jalapeno chillies, sliced
- 1 tablespoon fresh coriander leaves
- ¼ onion, chopped
4 comments for “Aztec Flower Soup”
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Posted Tuesday, February 7, 2023 at 12:58:59 PM