Sopa de Milpa
Milpas are traditional Mexican vegetable parcels. This soup is based on an ancient tradition of growing corn, beans and squash, sometimes called “the three sisters,” together because they thrive together. In Mexico, the three sisters are corn, peppers, and squash. Make this soup in late summer, when all the ingredients are the freshest. I look for epazote in Mexican markets or grow it in my garden. If you can’t find epazote, substitute fresh oregano.
In a 4-quart saucepan, melt the coconut oil over medium heat. Add the onion and garlic and cook until the onion becomes translucent and lightly brown. Add the rest of the vegetables and broth. Simmer for 20 minutes or until the vegetables are tender. Season with salt and pepper to taste.
Serve hot, garnished with mozzarella. Pass tortillas at the table.
To make Fresh Mozzarella – Combine ¼ cup raw cashews and 1¼ cups water in a high speed blender. Add ¼ cup refined coconut oil, melted. Blend on high speed until smooth, about 2 minutes. Add 3 tsp kappa carrageenan, ¼ cup tapioca starch, 1 tsp salt and ¾ tsp lactic acid to the blender. process until combined. Pour the mixture into a non-stick saucepan and cook, over medium heat, stirring with a silicone spatula, until mixture is thick and glossy. Pour into a small 2 cup mold. Chill until firm. Cut into cubes, measure 1 cup for this recipe and store the remaining mozzarella in your refrigerator.
Kappa Carrageenan is available on Amazon.
Lactic Acid is available on Amazon.
serves six to eight
- 1 tbsp refined coconut oil
- 1 small white onion, finely diced
- 2 garlic cloves, peeled and finely minced
- 2 poblano peppers, seeded and finely chopped
- 2 ears of corn, husked, kernels cut from the cob, about 2 cups
- 2 epazote leaves, finely chopped
- 2 medium summer squash, diced, about 2 ½ cups
- 6 cups vegetable broth
- 12 squash blossoms, cleaned and stems removed
- salt and black pepper to taste
- 1 cup chopped fresh cashew mozzarella, recipe follows
- warm fresh corn or flour tortillas