Caldo De Calabacitas
Vegan & Gluten-Free
2 Mexican Squash
2 Ears of White Corn
1/2 an Onion
2 cloves of Garlic
1 cup of chopped Tomato
6 cups of Vegetable Broth
2 cups of Cooked Garbanzos (or about 1 can)
2 cups of Coconut Milk (or about 1 can)
1/2 teaspoon of Cumin
1 teaspoon of Mexican Oregano
a few sprigs of Cilantro
Salt and pepper to taste
Optional Add-Ins for added flavor and nutrition:
1/2 cup of Roasted Poblano Chiles
1/4 teaspoon of Turmeric
a handful of Kale (or any greens)
Chop the onion, squash and tomato into bite sized pieces. Mince the garlic.
Cut the corn kernels off the cobb.
Add the onion, garlic, squash, corn, chiles, spices and vegetable broth into a pot and simmer for about 10 min.
Add the garbanzos, kale, coconut milk and tomatoes. Simmer for another 5-10min.
Turn off the heat and add the chopped cilantro.