New Recipe: Mexican Sopita - by Laura Arteaga
Hello hello! Happy Monday!
Finally, I can share this ridiculously easy recipe with you! I’ve been trying for a while now, but when I decided to post this recipe on the blog and share this beloved family recipe, weirdly enough, they got rid of shell pasta in all supermarkets around us.
But I don’t give up that easily, so a few weeks ago, while in Ireland, I decided to look for shell pasta there, and finally found it, yay! I’ve been making this Mexican sopita with fideos or noodles these last months as I couldn’t find the right pasta shape, but I wanted to post it on the blog with the proper pasta used in Mexico, shells or conchas in Spanish.
This Sopita de Conchas (shell soup) is extremely easy to prepare, with only four ingredients, and both our kids love it. We normally have it as a starter or add some protein like chickpeas or white beans to have it as a main. You can choose how to serve it, but this “sopita” will win your heart!
Before I get started with the recipe, thanks a million to all of you who got back to me about last week’s recipe, One-pan Quinoa. So so happy to see how many of you already tried it and loved it! We are going to make it again this week 💚.
14 oz chopped tomatoes
9 oz shell pasta
½ onion
4 ½ cups vegetable stock
salt and pepper to season
Fresh coriander or cilantro to garnish
There are different ways to make Sopa de Conchas, but we like keeping recipes simple and saving time whenever we can, so you'll only need four simple steps to make our recipe:
Step 1: Add chopped tomatoes (tinned or fresh) and onion, cut into big chunks, into a food processor. Blend until you have a sauce-like texture. It's fine if the mixture is not smooth if you enjoy a bit of texture in your soup. You can also use a hand blender or finely chop the onion and use tomato passata or shredded tomatoes.
Step 2: Add some olive oil to a large pot where you'll be cooking the soup, and add the shell pasta. Cook at medium heat until the pasta starts to turn golden. Be careful not to burn it, as it can add a burnt taste to your soup.
Step 3: When the pasta is golden brown, add the tomato and onion mixture, combine well, and let it simmer for a couple of minutes.
Step 4: When the tomato sauce has been gently bubbling for 5-7 minutes, add the vegetable broth. Combine well and bring the liquid to a simmer. Cook until the pasta is al dente. Avoid overcooking the pasta as it will keep cooking after turning the heat off.
Serve straight away and garnish with fresh coriander. If you want to serve it later, we recommend separating the liquid from the pasta to prevent overcooking.
Once your sopita is made, you can add protein to it, some nutritional yeast for a cheesy touch, or chili oil for a spicy kick.
Remember that you can check all of our Mexican favorite recipes here. I hope you enjoy this recipe, and don’t forget to share your comments and thoughts with me!
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