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!

Ensalada Caliente de Calabazitas y Frijoles Negros (Courgette and Black Bean Warm Salad)

There is no rule that says that you have to starve yourself and eat boring food in order to loose those pounds you put on during Christmas. Here is an example that eating healthy can be very delicious without compromising flavour, my warm courgette and black bean salad ticks all the boxes, it is healthy, packed with nice flavours, easy and it will help you to eat clean.

This is my own recipe, it is inspired by the famous Mexican dish “Calabazitas a la Mexicana” (Mexican Style Courgettes), I really hope you like it as much as I do, normally I would add some fresh courgette flowers, but I couldn’t find this time, so if you have the opportunity to get some, add them to the salad and it will taste even better. Have a very nice evening and enjoy the nice salad.

Serves 2

Prep 15 min

Cook 20 min

Ingredients 

For the salad

  • 3 courgettes, washed and cut in quaters
  • 3 ripe tomatoes, cored, minced
  • 1 large corn on the cob or 100 g frozen sweetcorn
  • 100 g freshly cooked black beans or organic canned ones
  • kosher salt and pepper to taste
  • 4 tbsp rapeseed oil

To garnish

  • 20 g chopped coriander
  • 4 spring onions minced
  • 20 g fresh cheese or feta cheese crumbled
  • 6 chiltepin chillies minced or 3 arbol chillies

For the coriander vinaigrette

  • 70 g fresh coriander chopped
  • 1 small clove garlic peeled
  • kosher salt and pepper to taste
  • juice of 1 lime
  • 50 ml rapeseed oil

Method

  1. Preheat the oven to 200 degrees or gas mark 7.
  2. Place the courgettes, tomatoes and sweetcorn on a baking tray, add salt and pepper to taste and the 4 tbsp rapeseed oil and put the tray in the oven for around 20 min or until the vegetables are cooked.
  3. In the meantime make the vinaigrette. Put the coriander, garlic, oil, the lime juice, salt and pepper into a blender and blend until all the ingredients have mix very well. Keep aside.
  4. Prepared the rest of the ingredients to garnish the salad: Cheese, coriander, spring onions and chiltepin.
  5. Once the vegetables are cooked, serve some in a plate, garnish with the cheese, coriander, spring onions and chiltepin and add some coriander vinaigrette for more flavour.

Listo!

Provecho!