Winters in Canada are very long, and even though this winter has been relatively mild, it still feels like it's been 10 years since we had nice, mild days. With the harsh weather, many of us get sick, and when we're not feeling so hot, an easy but delicious soup is always welcome.
That is where this recipe comes in. When I lived back home, my Nana would make this Sopa Aguada at least once a week. It is very simple to make, but very delicious and totally comforting.
I hope you make this Sopa Aguada soon!
Sopa Aguada, a.k.a. Pasta Soup
1 tsp. Vegetable oil
1 cup small pasta, such as filini, stars, etc.
1 plum tomato, chopped
1/2 small onion, chopped
1 sprig cilantro
1 Jalapeño chile, optional
1 carrot, peeled and diced
1 white potato, peeled and diced
1.5 L chicken broth
Salt to taste
Lime wedges to serve
Chipotle chiles or Salsa for garnish
Avocado and/or queso fresco for garnish
In blender container, place tomato and onion. Blend until smooth.
In deep saucepan, heat the oil and sauté the pasta until golden. Add the tomato sauce and cook for a 4 minutes. Add the broth, cilantro, chile, carrot and potato. Season to taste with salt. Bring to a light boil. Cover and turn the heat down to a simmer. Cook for about 10-12 minutes, until vegetables and pasta are tender.
Ladle hot soup into bowls and sprinkle with lime juice. Garnish with salsa or chipotle chiles, avocado chunks and cheese, or a combination of these. Serve with tortillas on the side.
Serves 4 to 6
Recipe was first published at www.thelatinkitchen.com