Ingredients with Measurements:
- 4 cups of fresh or frozen corn kernels
- 4 cups of vegetable broth
- 2 cups of diced nopal (cactus pads)
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 jalapeño pepper, seeded and chopped
- 1 tablespoon of olive oil
- 1 teaspoon of ground cumin
- Salt and pepper to taste
- 1/2 cup of heavy cream (optional)
- Fresh cilantro for garnish
Special equipment needed:
- Blender or immersion blender
Step-by-step instructions:
1. In a large pot, heat the olive oil over medium heat. Add the onion, garlic, and jalapeño pepper, and sauté for 5 minutes or until the onion is translucent.
2. Add the corn kernels and diced nopal to the pot, and stir to combine. Cook for 5 minutes or until the corn is tender.
3. Add the vegetable broth, cumin, salt, and pepper to the pot, and bring to a boil. Reduce the heat to low, and simmer for 15 minutes.
4. Using a blender or immersion blender, puree the soup until smooth.
5. Return the soup to the pot, and stir in the heavy cream (if using). Heat the soup over low heat until warmed through.
6. Serve the soup hot, garnished with fresh cilantro.
- Time:
Preparation time: 15 minutes
- Cooking time: 30 minutes
Temperature:
- Medium heat for sautéing
- Low heat for simmering and warming
Serving size:
- 4 servings
Nutritional information:
- Calories per serving: 250
- Total fat: 10g
- Total carbohydrates: 38g
- Protein: 6g
- Fiber: 5g
Substitutions for ingredients:
- Chicken or beef broth can be used instead of vegetable broth
- Red or green bell pepper can be used instead of jalapeño pepper
- Half-and-half or milk can be used instead of heavy cream
Variations:
- Add diced potatoes or carrots for extra texture and flavor
- Top the soup with crumbled queso fresco or cotija cheese
- Add a squeeze of lime juice for a tangy twist
Tips and tricks:
- Wear gloves when handling the nopal to avoid getting pricked by the spines
- If using frozen corn, thaw it before adding it to the pot
- Adjust the amount of jalapeño pepper to your desired level of spiciness
Storage instructions:
- Store leftover soup in an airtight container in the refrigerator for up to 3 days
Reheating instructions:
- Reheat the soup in a pot over low heat, stirring occasionally, until warmed through
Presentation ideas:
- Serve the soup in individual bowls, garnished with fresh cilantro and a sprinkle of queso fresco
Garnishes:
- Fresh cilantro
- Crumbled queso fresco or cotija cheese
- Lime wedges
Pairings:
- Serve the soup with warm tortillas or crusty bread for dipping
Suggested side dishes:
- Grilled chicken or steak
- Roasted vegetables
- Black beans and rice
Troubleshooting advice:
- If the soup is too thick, add more vegetable broth or water to thin it out
- If the soup is too thin, simmer it for a few more minutes to reduce the liquid
Food safety advice:
- Make sure to thoroughly clean the nopal before using it in the soup
- Store leftover soup in the refrigerator within 2 hours of cooking
Food history:
- Nopal is a traditional ingredient in Mexican cuisine, and has been used for centuries for its health benefits
Flavor profiles:
- The soup has a creamy and slightly sweet flavor from the corn, with a tangy and slightly earthy flavor from the nopal
Serving suggestions:
- Serve the soup as a starter or main course for a cozy and comforting meal
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Region: Mexican