Sopa de Flor de Calabaza (Mexico)
Sopa de Flor de Calabaza is a traditional Mexican soup featuring delicate squash blossoms as the star ingredient. It typically includes a light broth with corn masa dumplings (chochoyotes), onions, garlic, and sometimes epazote, creating a comforting and aromatic dish. This soup is a beloved part of Mexican cuisine, especially enjoyed during the summer when squash blossoms are in season.
🍽️ Nutrition at a glance
This soup is generally low in fat and protein, with a moderate amount of carbohydrates primarily from the corn masa dumplings. It provides essential vitamins like vitamin A and C from the squash blossoms, along with minerals such as potassium and iron, and a typical serving contains approximately 120-150 calories.
Nutrition breakdown
| Calories | 135 kcal |
| Protein | 4.5 g |
| Carbs | 22 g |
| Fat | 2.8 g |
| Fiber | 3.2 g |
| Sugar | 2.1 g |
| Sodium | 420 mg |
| Vitamin A | 220 mcg RAE |
| Vitamin C | 18 mg |
| Potassium | 380 mg |
| Iron | 2.1 mg |
| Calcium | 65 mg |
| Magnesium | 30 mg |
| Phosphorus | 85 mg |
| Folate | 45 mcg |
Per 1 cup (240 g) · estimated, varies by recipe
💡 What's interesting
Culturally, this soup highlights the Mexican tradition of using every part of the plant, as squash blossoms are edible and highly valued. Nutritionally, the blossoms are rich in antioxidants and vitamins, making this a light yet nutrient-dense option in Mexican home cooking.
