Mexican cuisine · Soups & Stews

Sopa de Fideo Aguado con Verduras

Golden-toasted vermicelli in tomato broth with carrot, potato and zucchini – the everyday comfort food of Mexican kitchens.

Ingredients · for 4 servings

• 200 g vermicelli noodles
• 4 tomatoes
• 1 white onion
• 3 cloves garlic
• 2 carrots
• 2 potatoes
• 1 zucchini
• 1.2 l chicken or vegetable broth
• 1/2 bunch cilantro
• 3 tbsp oil
• Salt, pepper

Instructions

1. Peel the carrots and potatoes and cut them with the zucchini into even 1 cm cubes.
2. Finely blend the tomatoes, onion and garlic with 200 ml of the broth and strain the sauce through a sieve.
3. Heat the oil in a wide pot and toast the vermicelli over medium heat for 3–4 min., stirring constantly, until evenly golden brown – this is where the typical nutty aroma develops; dark spots make the soup bitter.
4. Carefully pour in the pureed tomato sauce (it will spatter) and let it reduce for 4 min. until it thickly coats the noodles.
5. Add the carrots, potatoes and remaining broth and simmer for 10 min., then stir in the zucchini and cook for another 5 min. until the noodles and vegetables are soft; season with salt and pepper.
6. Let the soup sit off the heat for 3 min. so it turns velvety, and serve sprinkled with chopped cilantro.