Levantine Milpa Soup

Ingredients

In this adaptation, we infuse the Levantine cuisine into the traditional Mexican Sopa de milpa. The original recipe typically includes Mexican ingredients like epazote and jalapeños, which are replaced with Levantine spices such as cumin, coriander, and mint. Additionally, we incorporate Levantine cooking techniques and flavor profiles to create a unique fusion of flavors. We alse have the original recipe for Sopa de milpa, so you can check it out.

• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 onion, diced 1 onion, diced
• 3 cloves garlic, minced 3 cloves garlic, minced
• 2 zucchinis, diced 2 zucchinis, diced
• 2 ears of corn, kernels removed 2 ears of corn, kernels removed
• 1 red bell pepper, diced 1 red bell pepper, diced
• 1 green bell pepper, diced 1 green bell pepper, diced
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1 teaspoon dried mint 1 teaspoon dried mint
• 4 cups vegetable broth 4 cups vegetable broth
• Salt and pepper, to taste Salt and pepper, to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 180 kcal / 753 KJ
• Fat (total, saturated): 7g, 1g
• Carbohydrates (total, sugars): 28g, 10g
• Protein: 4g
• Fiber: 6g
• Salt: 1.5g

Preparation

1. 1.
   Heat olive oil in a large pot over medium heat.
2. 2.
   Add diced onion and minced garlic, sauté until fragrant and translucent.
3. 3.
   Add diced zucchinis, corn kernels, red bell pepper, and green bell pepper. Sauté for 5 minutes.
4. 4.
   Sprinkle ground cumin, ground coriander, and dried mint over the vegetables. Stir well to coat.
5. 5.
   Pour vegetable broth into the pot and bring to a boil.
6. 6.
   Reduce heat to low and simmer for 20 minutes, or until the vegetables are tender.
7. 7.
   Season with salt and pepper to taste.
8. 8.
   Serve the Levantine Milpa Soup hot, garnished with fresh cilantro.

Treat your ingredients with care...

• Zucchinis — Make sure to dice the zucchinis into small, uniform pieces to ensure even cooking.
• Corn — Use fresh corn kernels for the best flavor, but frozen corn can be substituted if fresh is not available.
• Dried mint — Crush the dried mint between your fingers before adding it to the soup to release its aromatic oils.

Tips & Tricks

• For a spicier version, add a pinch of cayenne pepper or a chopped chili pepper.
• Serve the soup with a squeeze of fresh lemon juice for a tangy twist.
• Customize the soup by adding cooked chickpeas or lentils for extra protein.
• If you prefer a creamier texture, blend a portion of the soup and then mix it back in.
• This soup tastes even better the next day, so consider making it in advance for enhanced flavors.

Serving advice

Serve the Levantine Milpa Soup as a comforting and nourishing main course. Accompany it with warm crusty bread or pita for a complete meal.

Presentation advice

Garnish the soup with a sprinkle of fresh cilantro leaves to add a pop of color. Serve it in individual bowls, allowing the vibrant colors of the vegetables to shine through.