This calabacitas, corn, and tomato soup is a vegan Mexican soup, and soon, it will be your favorite. Zucchini (calabacita) and corn are among Mexico’s most common vegetable combinations.

MIX flour and milk until blended. Add to corn mixture; mix well. Cook 4 to 5 min. or until thickened, stirring frequently. Add zucchini; mix well. Top with cheese. HEAT broiler. Broil vegetable ...

zucchini blossoms, and corn, served with tortilla chips and avocado slices; it's basically a dream. This is a perfect vegan ...

Add the garlic, onion and zucchini and cook for 5 minutes ... Stir the tomatoes in the skillet and cook for 2 minutes. Stir the soup in the skillet and heat to a boil. Reduce the heat to low.