Sopa de Conchas (Printable Version)
A quick Mexican shell pasta soup in a savory tomato-onion broth, ready in just 20 minutes.
# Ingredients:
→ Base
01 -
400 g chopped tomatoes
02 -
250 g shell pasta (conchas)
03 -
½ onion, roughly chopped
04 -
1.1 litres vegetable stock
→ Seasoning & Garnish
05 -
Salt and freshly ground black pepper, to taste
06 -
Fresh cilantro, for garnish
# Steps:
01 -
Roughly chop the tomatoes and onion, then blend together in a food processor until a smooth, saucy consistency forms.
02 -
Heat a little oil in a large pot and cook the shell pasta over medium heat until golden, stirring frequently to prevent scorching.
03 -
Pour in the blended tomato mixture and simmer for 5 to 7 minutes. Add the vegetable stock and continue cooking until the pasta reaches an al dente texture.
04 -
Season to taste with salt and pepper, then ladle into bowls and garnish generously with fresh cilantro.
# Notes:
01 -
Stir in a spoonful of nutritional yeast for a subtle cheesy depth of flavour.
02 -
Drizzle with chili oil to introduce a warming layer of heat.