Sopa de conchas
This vegan sopa de conchas or sopita de conchitas is a Mexican soup staple in every Mexican family. This is my recipe with spinach, and it is a dream in a cold or rainy day.
4 people
Calories: 253kcal
Ingredients
- 2 tablespoons vegetable oil
- 8 oz shell pasta, conchas
- 1 pound tomatoes
- ½ medium onion
- 2 garlic cloves
- 1 tablespoon salt
- 5 cups water or vegetable broth
- 6 oz spinach
Instructions
- Cut the tomatoes in half, quarter the onion, peel the garlic, and blend in a food processor or blender with a pinch of salt until completely pureed.
- Preheat the oil over medium heat in a medium-large pot and toast the pasta until lightly toasted and golden brown. This step gives this Mexican sopa its traditional flavor.
- Add the tomato sauce and let it sizzle for a minute or so. Add water or vegetable broth, and let it simmer for about 10 minutes or until the pasta is al dente. You will also know the pasta soup is done because the tomato mixture goes from a light to a deeper red.Add the spinach and let it wilt. Check for sesoning and serve with your favorite topping.
Notes
Note: It is not recommended to freeze sopa de conchas as the texture of the shells may become rubbery after being frozen and thawed.
Store in an airtight container in the fridge for up to 4 days.
Nutrition
Serving: 1serving | Calories: 253kcal | Carbohydrates: 52g | Protein: 9g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 0.1g | Sodium: 2929mg | Potassium: 422mg | Fiber: 3g | Sugar: 8g | Vitamin A: 1571IU | Vitamin C: 17mg | Calcium: 30mg | Iron: 1mg