Description
A comforting and flavorful Mexican shell soup loaded with nutritious vegetables and spices, perfect for chilly days.
Ingredients
- 1 cup Small Pasta Shells (conchas)
- 2 tablespoons Vegetable Oil
- 1 medium Onion
- 2 cloves Garlic
- 1 medium Carrot
- 1 medium Zucchini
- 4 cups Vegetable Broth
- 2 cups Water
- 1 cup Tomatoes (blended or finely chopped)
- 1 teaspoon Ground Cumin
- 1 teaspoon Smoked Paprika
- to taste Salt
- to taste Pepper
- 0.5 bunch Fresh Cilantro
- 2 Lime Wedges
Instructions
- Prepare the Ingredients: Chop the onion, garlic, carrots, and zucchini.
- Heat the Oil: In a large pot, heat the vegetable oil over medium heat.
- Cook the Vegetables: Add the chopped onion and sauté for about 3-4 minutes until soft. Then add the garlic, carrots, and zucchini. Cook for another 5 minutes.
- Add Broth and Water: Pour in the vegetable broth and water. Bring to a boil.
- Add Pasta and Spices: Once boiling, add the small pasta shells, blended tomatoes, ground cumin, smoked paprika, salt, and pepper.
- Simmer: Reduce the heat to low. Let it simmer for about 10-12 minutes, or until the pasta is cooked.
- Finishing Touches: Stir in fresh cilantro and adjust seasoning if needed.
- Serve: Ladle into bowls and serve with lime wedges on the side.
Notes
You can add extra proteins like beans or shredded chicken for a heartier dish. For extra heat, consider adding chili powder or diced jalapeños.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican