| Prep: 10 mins | Cook: 25 mins | Difficulty: Easy | Serves: 6 |
| kcal | fat | saturates | carbs |
| 100 | 5g | 1g | 12g |
| sugars | fibre | protein | salt |
| 3g | 2g | 4g | 0.7g |
From the moment I first dipped my spoon into a steaming bowl of Calabaza Flower Soup, I was swept off my feet by its delicate, earthy flavors. This soup is a beautiful celebration of seasonal produce and a vibrant example of how simple ingredients can come together to create something truly comforting and wholesome. As someone who cherishes both the rich vibrance of Creole cuisine and the refined elegance of French dishes, this recipe bridges a world of flavors masterfully.
Nostalgia in a Bowl
Growing up in Louisiana, my culinary roots are deep and diverse. The lush fields where calabaza flowers bloom remind me of my grandmother’s garden. She would often pick fresh vegetables and flowers to add a touch of nature’s grace to our family meals. The use of calabaza flowers in this soup transports me back to those magical afternoons spent in her kitchen, learning the art of balance — blending complex spices and fresh produce to create meals that were both hearty and elegant.
Health Benefits You’ll Love
Besides its soulful taste, Calabaza Flower Soup is packed with nutrition. Calabaza flowers are rich in vitamins A and C, offering a boost to your immune system and aiding in eye health. The zucchini and tomatoes contribute antioxidants, fiber, and additional vitamins, making this soup a powerhouse of wellness. Corn adds a touch of sweetness, while the cilantro and lime wedge give a refreshing finish. Opting for vegetable broth keeps it vegetarian, but if you’re looking for a richer flavor, chicken broth works beautifully too. Each ingredient in this soup is chosen not only for its taste but also for its health benefits.
Perfect Pairings and Similar Dishes
This delicious soup pairs wonderfully with a fresh baguette or a side of crispy fried plantains. If you’re looking to create an impressive meal, serve it as a starter followed by a hearty helping of Creole roux-based dishes or a light, zesty avocado salad. It shares similarities with dishes like Mexican Sopa de Flor de Calabaza or Italian Zucchini Blossom Soup, both of which highlight the versatility and delicate flavor of edible flowers.
In essence, this recipe is a love letter to simpler times and the rich, layered traditions of cuisine from different parts of the world. Whether you’re looking to reconnect with your roots or explore new flavors, Calabaza Flower Soup is sure to become a cherished part of your culinary repertoire.
What You’ll Need
- 1 lb calabaza flowers, cleaned and chopped
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 4 cups chicken or vegetable broth
- 1 cup corn kernels (fresh or frozen)
- 1 medium zucchini, diced
- 2 medium tomatoes, chopped
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground black pepper
- Salt to taste
- 1/4 cup chopped fresh cilantro
- 1/4 cup crumbled queso fresco (optional)
- 1 lime, cut into wedges
Method
Step One
Heat the olive oil in a large pot over medium heat. Add the finely chopped onion and cook until it becomes translucent, about 5 minutes. Stir in the minced garlic and cook for another minute until fragrant.
Step Two
Add the cleaned and chopped calabaza flowers to the pot. Cook for about 3-4 minutes, stirring occasionally, until the flowers are slightly wilted.
Step Three
Pour in the chicken or vegetable broth and bring the mixture to a boil. Reduce the heat to low and let it simmer for about 10 minutes.
Step Four
Add the corn kernels, diced zucchini, and chopped tomatoes to the soup. Stir well to combine.
Step Five
Season the soup with ground cumin, ground black pepper, and salt to taste. Let the soup simmer for an additional 10-15 minutes, until the vegetables are tender.
Step Six
Stir in the chopped fresh cilantro just before serving. Ladle the soup into bowls and optionally, sprinkle with crumbled queso fresco.
Step Seven
Serve the Calabaza Flower Soup hot, accompanied by lime wedges for squeezing over the top to taste.
