Marigold flower soup is a delicious and colorful option that highlights the beauty and flavor of this iconic flower of Mexico. With its vibrant yellow and orange color, marigold not only decorates altars and offerings during the Day of the Dead but also symbolizes the cycle of life and death. Its unmistakable aroma evokes the warmth of the earth and the richness of our traditions. In this recipe, the flowers become the star of a smooth and nutritious cream that celebrates both their beauty and cultural significance. To add a spicy and surprising touch, we incorporate Scotch Bonnet pepper, which adds an intense flavor and a slight heat, elevating the experience of this dish to new heights.
Below you will find our recipe
| Ingredients | Qty |
| Marigold petals | 2 cups |
| Scotch Bonnet | 1 piece |
| Chicken broth | 1/2 cup |
| Onion | 1/4 piece |
| Garlic clove | 1/2 piece |
| Evaporated milk | 1 cup |
| Zucchini | 1 piece |
| Corn kernels | 1 cup |
| Panela cheese | 50 g |
| Salt | 1 tsp |
| Oregano | 1/2 tsp |
Instructions
- Start by washing the marigold petals thoroughly to remove any impurities.
- In a blender, combine the petals, chicken broth, onion, garlic, salt, and Scotch Bonnet pepper (be sure to remove the seeds before adding). Blend everything until you achieve a smooth and homogeneous mixture.
- Pour the mixture into a pot over medium heat. Add the evaporated milk and stir well.
- Meanwhile, cut the zucchini into small pieces and prepare the panela cheese by cutting it into cubes or crumbling it.
- Add the zucchini and corn kernels to the pot. Cook over medium heat for about 10 minutes, or until the zucchini is tender.
- Taste and adjust the salt if necessary. When the cream is ready, serve it hot on deep plates. Garnish with pieces of panela cheese and sprinkle a little oregano to enhance the flavors.
Enjoy this delicious marigold flower soup that celebrates Mexican gastronomy!
Discover here all the varieties of peppers we cultivate in our greenhouses.
