Crema de Calabacitas a la Mexicana (Mexican Style Courgettes Cream)

Today’s recipe is a favourite of mine and my hubby! He usually doesn’t like courgettes Mexican style, which I love, but he likes soups, so I came with the amazing idea of doing create something that we both like and this is how this creamy soup came along! It is great for children as well, my two little pollitos love it very much and to let people know what they are eating, I garnish the soup with proper Mexican style courgettes and some yummy feta.

Since the New Year started all I fancy is comfort food, I wonder if it is because the weather in London is freezing cold! Anyway, I am sure it is just fine.

This creamy soup recipe is to make four servings, but if you want to make it for more people just add one courgette per person. You can have it as a quick lunch with some toast or as a starter for a dinner party!

Ingredients

To make the creamy soup

  • 2 large courgettes cut in thin slices
  • 1/2 chopped onion
  • 1/2 cup frozen sweetcorn
  • 1 clove garlic peeled & mince
  • 1 tbsp butter
  • 2 tbsp vegetable oil
  • 2 tbs plain flour
  • 250 ml water
  • 250 ml milk
  • 1/2 tbsp salt
  • Pinch of black ground pepper

To make the Mexican Style Courgette to garnish

  • 1/2 of a large courgette cut in little cubes
  • 1 tomato finely chopped
  • 1/2 onion finely chopped
  • 1/4 cup frozen sweetcorn
  • 1 tbsp chopped fresh coriander (cilantro)
  • 1/4 water
  • Knob of butter
  • 1 tbsp vegetable oil
  • Salt to taste
  • Pinch of black ground pepper
  • Bit of feta to garnish at the end

Method

Creamy Soup

  1. Heat a large saucepan to medium heat and add the butter and oil. Once the butter has melted add the onions and garlic.
  2. Fry the onions for 3 min then add the courgettes and frozen sweetcorn. Fry them for 5 min. Add salt and pepper.
  3. Then add the two tbsp of plain flour and continue frying to get rid of the raw flour taste.
  4. Then add the water and milk. Bring it to a boil and transfer all the vegetables with the liquid to a blender and blend until smooth.
  5. Once it is blended, transfer the soup back to the saucepan and continue cooking until it comes to a boil. Cover and set aside.
  6. Then make the proper Mexican style courgettes to garnish the soup. Heat another saucepan and add the knob of butter and oil.
  7. Once the oil is heated add all the vegetables (courgettes, tomato, onion, coriander, frozen sweetcorn), water, salt and pepper. Cook at medium low heat for 10 min or until the courgettes are soft.
  8. Serve in a bowl. Pour some of the soup and then garnish with the Mexican style courgettes and sprinkle some feta to finish it off and to add more flavour. Enjoy it with a nice piece of bread.

Listo!

Provecho!

Sopa Conde (Black Bean Soup)

Good morning! A new week! Wow the time is flying, we are now in February, soon it will be spring.

As you probably know, if you have been reading my posts, today in my house is beans cooking day, I always cook beans every Monday and freeze them so I can use them through out the week. So today I cooked black beans, you can find the frijoles de la olla recipe here in my blog, so you, as me, can have beans for a week. Continue reading “Sopa Conde (Black Bean Soup)”

Tostadas de Ensalada de Nopal (Cactus Salad Tostadas)

There are two ways to make this salad, the first one is to buy fresh cactus and cook them yourself, that would be the best option as the cactus would be more crunchy and fresh, but if you, like me, live in a country where there is no cactus at all then buy the cactus in a jar, I know they won’t taste the same, but it would be ok. I usually remove all the onions and chillies that they come with, then I wash them very well several times and sometimes I even leave them for half an hour to soak in clean water and the taste of vinegar goes away. Try to do these tricks and hope for the best.
Continue reading “Tostadas de Ensalada de Nopal (Cactus Salad Tostadas)”

Menudo (Beef Honeycomb Stew)

Have you ever heard of Menudo? Or you probably heard about “Tripe & Honeycomb meat”, yes, I know, it is something that your grandparents used to eat and it used to be popular in England years ago, well in Mexico, Menudo, still very popular and in fact it is believed to cure hangovers and it is cooked in special occasions. In my family we usually cook Menudo for New Year, we all gather on the 1st day of the year and eat menudo. It is done the day before, because it takes a few hours to cook, but once it’s done, it tastes divine, despite the meat texture. Continue reading “Menudo (Beef Honeycomb Stew)”

Tres Recetas Mexicanas con Verdolagas (Three Mexican recipes with Purslane)


Verdolagas or Purslane is a very famous vegetable in Mexico. It would have being one of the rarest vegetables I have ever seen, if it wasn’t for my father that used to eat them all the time, I remember, as a child, going to the countryside and look for watercress, purslane and other wild herbs that we could find in the wild, usually near to a brook, my dad was very good at identifying which plants could be eaten and he was always experimenting and creating lovely dishes. Continue reading “Tres Recetas Mexicanas con Verdolagas (Three Mexican recipes with Purslane)”