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- 1 cup concha pasta (shell pasta) - 1 tablespoon olive oil - 1 small onion, finely chopped - 2 cloves garlic, minced - 4 cups vegetable broth - 1 medium tomato, diced - 1 carrot, diced - 1 zucchini, diced - 1 teaspoon ground cumin - 1 teaspoon chili powder - 1/2 teaspoon paprika - Salt and pepper to taste - 1/4 cup fresh cilantro, chopped (for garnish) - Lime wedges (for serving) Let’s dive into the heart of this dish! Sopa de Conchas is a warm, comforting soup. The main star here is the concha pasta, which looks like little shells. This fun shape adds a special touch to your bowl. I use just one cup of concha pasta. It balances perfectly with the other ingredients. Olive oil helps to bring out the flavors of the onion and garlic. I like to chop one small onion finely; it adds sweetness. The two cloves of minced garlic add a nice aroma. Next, I pour in four cups of vegetable broth. This gives the soup a rich base. I love to use fresh vegetables like one medium tomato, one carrot, and one zucchini. Dicing them makes them easy to eat and helps them cook evenly. Spices make this soup pop! I add one teaspoon of ground cumin, one teaspoon of chili powder, and half a teaspoon of paprika. Adjust these spices based on your taste. Salt and pepper finish the flavor profile. To make each bowl beautiful, I use fresh cilantro and lime wedges as a garnish. The cilantro adds freshness, while the lime gives a bright zing. This dish is not just tasty; it's also colorful and inviting! {{ingredient_image_2}} - Sautéing the onion and garlic Start by heating one tablespoon of olive oil in a large pot over medium heat. Add one small, finely chopped onion. Sauté it for about 3-4 minutes. Stir it often until it turns clear. Next, add two minced garlic cloves. Stir for one minute until the garlic smells nice. - Adding vegetables and cooking until soft Now, add one diced tomato, one diced carrot, and one diced zucchini to the pot. Keep stirring for about 5 minutes. You want the veggies to soften but not turn mushy. This step builds great flavor. - Combining ingredients and bringing to a simmer Pour in four cups of vegetable broth. Raise the heat a bit to bring the mix to a gentle simmer. This lets all the flavors blend together nicely. - Cooking concha pasta and adjusting seasonings Add one cup of concha pasta to your pot. Sprinkle in one teaspoon of ground cumin, one teaspoon of chili powder, and half a teaspoon of paprika. Add salt and pepper too. Stir everything well so the pasta is covered in broth. Cook for about 8-10 minutes. Stir often until the pasta is just right and the veggies are tender. Taste your soup and add more salt or spices if you want. Serve your soup hot, garnished with fresh cilantro and lime wedges. Enjoy the warm, hearty flavors of your Sopa de Conchas! Using fresh ingredients makes a big difference in flavor. Fresh herbs, ripe tomatoes, and good broth all add depth. When you cook with fresh items, the taste shines through. You can adjust the spice levels to fit your taste. If you like heat, add more chili powder. For a milder soup, use less. Always taste as you go to find your perfect balance. Presentation is key for making your meal inviting. Serve the soup in colorful bowls. A drizzle of olive oil adds a nice touch. Finally, sprinkle fresh cilantro on top for a pop of green. Lime wedges not only look great but also add zing. Prepping your ingredients in advance saves time. Chop the vegetables and store them in the fridge. You can also measure out spices ahead of time. This makes cooking smoother and quicker. Consider using store-bought vegetable broth. It cuts down your cooking time. This is great when you need a quick meal. Just look for a brand that uses quality ingredients. Pro Tips Use Fresh Ingredients: For the best flavor, use fresh vegetables and herbs. They will enhance the overall taste of your soup. Customize the Spices: Feel free to adjust the spices to suit your taste. Add more chili powder for extra heat or a pinch of oregano for a different flavor profile. Perfect Pasta Texture: To avoid overcooked pasta, check the concha pasta a minute or two before the suggested cooking time. It should be al dente. Garnish for Appeal: A drizzle of olive oil and a sprinkle of cilantro not only enhance flavors but also add visual appeal to your dish. {{image_4}} You can easily change some ingredients in Sopa de Conchas to fit your needs. Here are a few ideas: - Alternative pasta types: If you can't find concha pasta, use small shells or elbow macaroni. Both work well and taste great. - Additional vegetables to enhance nutrition: Add spinach, bell peppers, or peas for extra color and vitamins. These veggies cook fast and boost flavor. - Using chicken broth for non-vegetarian version: If you prefer a meatier taste, swap vegetable broth for chicken broth. This adds depth and richness to your soup. You can make Sopa de Conchas even more exciting with these flavor tweaks: - Adding proteins like shredded chicken or beans: For a heartier meal, mix in shredded chicken or black beans. Both options add protein and make the soup filling. - Incorporating different spices for a unique twist: Try adding oregano or a pinch of cayenne pepper. These spices can turn your soup into something special and unique to your taste. Feel free to experiment with these variations and find what works best for you. Cooking should always be fun! After you enjoy your Sopa de Conchas, store any leftovers in the fridge. Use an airtight container to keep it fresh. It stays good for about 3-4 days. If you want to keep it longer, freezing is a great option. - Freezing Portions: Divide the soup into single-serving containers. Leave a little space at the top. This lets the soup expand as it freezes. You can freeze it for up to 3 months. Reheating your Sopa de Conchas is easy. You want to keep the flavors intact. - Stovetop Method: Pour the soup into a pot over low heat. Stir often until it warms up. This helps it heat evenly. - Microwave Method: Place the soup in a microwave-safe bowl. Cover it loosely and heat in short bursts. Stir between each burst to avoid hot spots. Enjoy your warm, hearty soup again! Mexican Sopa de Conchas is a soup made with small shell pasta. It's full of flavors from fresh veggies and spices. The broth is rich and comforting, perfect for any meal. Yes, you can make it ahead of time. Just store it in the fridge for up to three days. When ready to eat, reheat gently on the stove. No, traditional Sopa de Conchas is not gluten-free. The concha pasta contains wheat. However, you can use gluten-free pasta for a safe option. To add heat, try more chili powder or fresh jalapeños. You can also use a spicy broth. Adjust to your heat level for the best taste. Absolutely! You can use chicken broth or beef broth. Each will change the flavor slightly but still make a tasty soup. Serve with lime wedges for a zesty kick. Add fresh cilantro on top for color. You can also pair it with warm tortillas or crusty bread. In this post, we explored how to make Sopa de Conchas. We covered essential ingredients, step-by-step instructions, and storage tips. Each part ensures you create a meal full of flavor. Remember, using fresh ingredients can elevate the dish. Feel free to experiment with variations to match your taste. This soup is quick to make and easy to customize. Enjoy your cooking and share this delicious meal with loved ones. Happy cooking!

Shells of Delight: Sopa de Conchas

A flavorful soup made with concha pasta, fresh vegetables, and spices, perfect for a comforting meal.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Course
Cuisine Mexican
Servings 4
Calories 250 kcal

Ingredients
  

  • 1 cup concha pasta (shell pasta)
  • 1 tablespoon olive oil
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 4 cups vegetable broth
  • 1 medium tomato, diced
  • 1 medium carrot, diced
  • 1 medium zucchini, diced
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1/2 teaspoon paprika
  • to taste salt and pepper
  • 1/4 cup fresh cilantro, chopped (for garnish)
  • to taste lime wedges (for serving)

Instructions
 

  • In a large pot, heat the olive oil over medium heat. Once hot, add the finely chopped onion and sauté until it turns translucent, approximately 3-4 minutes, stirring occasionally to avoid browning.
  • Incorporate the minced garlic into the pot, stirring constantly for about 1 minute until the garlic becomes fragrant and soft.
  • Add the diced tomato, carrot, and zucchini to the mixture. Continue to sauté the vegetables together for about 5 minutes, stirring until they begin to soften and meld together.
  • Pour in the vegetable broth and increase the heat to bring the mixture to a gentle simmer, allowing all the flavors to combine.
  • Add the concha pasta to the pot, followed by the ground cumin, chili powder, paprika, and a generous pinch of salt and pepper. Stir well to evenly combine all ingredients and ensure the pasta is submerged in the broth.
  • Let the soup cook for 8-10 minutes, stirring occasionally, until the pasta reaches al dente texture and the vegetables are tender but not mushy.
  • Carefully taste the soup and adjust the seasoning with additional salt, pepper, or spices as desired.
  • Use a ladle to serve the piping-hot soup into bowls. Garnish each serving with a sprinkle of freshly chopped cilantro and place lime wedges on the side for additional zest.

Notes

Serve the soup in vibrant bowls and drizzle a little olive oil across the top before adding cilantro. Lime wedges add a pop of color and can elevate the dish's flavor.
Keyword comfort food, pasta, soup, vegetarian