4 Serves
65 Mins
Clean the squash blossoms by removing the stems and pistils, then gently rinse and pat dry.
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MexicanVitamin K
3 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
2 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
56 µg / 400 µgCalcium
36 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
35 mg / 420 mgPhosphorus
94 mg / 1,250 mgPotassium
531 mg / 4,700 mgSodium
1337 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
1 µg / 55 µgFiber
2 g / 28 gSugar
9 g / 50 gSaturated Fat
1 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
27 gAlcohol
0 g
Finely dice the onion and mince the garlic using a chef's knife.
Heat the olive oil in a large pot over medium heat.
Sauté the onion and garlic in the pot until translucent and fragrant.
Add the squash blossoms and corn to the pot, then pour in the vegetable broth and bring to a gentle simmer.
Season the soup with salt and pepper to taste before serving hot.
1
g8
g4
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Mexican