Description
Sopa Verde de Elote is a vibrant and comforting Mexican-style green corn soup that features fresh vegetables blended into a smooth yet textured base. This version uses zucchini instead of the traditional tomatillo to make it more accessible while retaining the bright, earthy flavors. Topped with toasted pepitas, creamy creme fraiche or salted yogurt, lime, and fresh cilantro, this soup is perfect for a wholesome meal that serves 4-6 people.
Ingredients
Main Ingredients
- 4 tablespoons unsalted butter
- 1 small-medium zucchini, seeded and chopped into 1/4-inch cubes
- 1/2 white onion, minced
- 2 cloves garlic, minced
- 4 cups corn kernels
- 2/3 cup green peas (fresh or frozen)
- A small handful of fresh cilantro, plus more to serve
- 1 small serrano chile, charred and peeled
- 3 large romaine lettuce leaves
- 2 1/2 - 3 teaspoons fine grain sea salt, or to taste
To Serve
- Toasted pepitas
- Creme fraiche or salted yogurt
- Lime wedges
- Chopped roasted serrano pepper (optional)
Instructions
- Cook the Zucchini: Heat 1 tablespoon of the unsalted butter in a large soup pot over medium heat. Add the chopped zucchini and cook for a few minutes until soft. Remove from heat and blend the zucchini using a hand blender or standard blender. You can choose to keep some texture or blend until smooth, depending on your preference.
- Sauté Onion and Garlic: Wipe out the pot, then heat the remaining 3 tablespoons of butter. Add the minced onion and garlic and cook over medium heat until soft but not browned. Stir gently to avoid burning.
- Add Pureed Zucchini: Return the pureed zucchini to the pot with the onion and garlic. Cook over high heat for about 3 minutes, stirring constantly to combine and prevent sticking.
- Prepare Green Mixture: In a separate bowl or blender, blend the corn kernels with 2 cups of water, green peas, fresh cilantro, charred serrano chile, and romaine lettuce leaves. Blend until very smooth for a vibrant green color and creamy texture.
- Combine and Simmer: Pour the blended green mixture into the pot with the zucchini base. Cook over medium-high heat for several minutes, stirring frequently and scraping the bottom to prevent sticking. Add an additional 1 1/2 cups of water or more as needed to achieve your preferred soup consistency.
- Season: Add 2 1/2 to 3 teaspoons of fine grain sea salt, tasting and adjusting for seasoning as necessary.
- Serve: Ladle the soup into bowls and top with toasted pepitas, a dollop of creme fraiche or salted yogurt, fresh cilantro, lime wedges, and optional chopped roasted serrano for extra heat.
Notes
- Serves 4-6 people.
- If using tomatillos instead of zucchini, use about 3 small tomatillos with the outer husk removed; blend whole in place of zucchini.
- Frozen peas and corn can be used effectively if fresh produce is not available.
- Adjust water quantity to achieve the desired soup thickness.
- Char and peel the serrano chile carefully to mellow its heat and add smoky flavor.