Calabacitas soup

We've lived in California for five years, and I can't say I am too familiar with Mexican cuisine. We all know guacamole, salsa, and tortillas, but there is so much more to Mexican cuisine, or so I've been told. So this curiosity led me to book a trip to Mexico this year to visit Oaxaca, a renowned region for its vivid and delicious Mexican cuisine. I can't wait to walk through the food markets, eat with the locals, and discover new ingredients.

My vacation is soon to come, so meanwhile, let's make this delicious Mexican zucchini soup that we can all enjoy no matter where we live in the world, as it has simple common ingredients.

This recipe is a part of my GUT TERRAPIA gluten-free, dairy-free, and sugar-free meal plan 1, in which I share 84 healthy, delicious recipes with a focus on food diversity, gut health, and a rainbow approach. You can find the e-book here.

RECIPE

Ingredients

2 cups corn

2 zucchinis, cut into small cubes

2 summer squash, cut into small cubes

10 Campari tomatoes

1 white onion, cut into quarters

5 garlic cloves

1-2 jalapeños (seeds removed)

juice from half a lemon

1 Tbsp dried oregano

1 Tbsp dried thyme

1.5 Tbsp pink Himalayan salt, 1/2 tsp ground pepper

a handful of chopped cilantro

2 Tbsp avocado oil

7 cups of water total, divided

Instructions

• Bake the tomatoes, jalapeño, garlic, and onion for 30 min at 400°F. When baked, blend everything into a paste with a cup of water using a regular or immersion blender;

• While waiting on the veggies to roast, cut your zucchini and squash into small cubes, and prep all the other ingredients;

• Heat the avocado oil in a pot, add the tomato paste, and sauté for 3 minutes until bubbling. Add 6 cups of water, the zucchini, summer squash, corn, and all the spices;

• Simmer everything for 30 minutes on low heat (3 out of 10);

• Add the lime juice and a handful of cilantro, and serve.

Enjoy!

As usual, these are my thoughts and ideas, not medical advice. You are encouraged to create your own recipes or search for some suited to your needs. I am just sharing my recipes, hoping that I can inspire some of you to make healthier food choices.

Please remember that we all have different nutritional needs and that food affects us differently. If you are not sure which foods are best for you, reach out for a free phone consultation. 

In good health,

Ioana