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Sopa de Conchas
Hoofdgerecht

Sopa de Conchas

40 minVoor 6Nutri-Score B€
van @tastybitesbyb8 imports0 keer gekookt
Recept aanpassen

wat je nodig hebt

Ingrediënten

6 personen
  • conchas pasta shells (one package)Granen200 g
  • tomatoes (quartered)Groente en fruit4 stukken
  • onion (divided, half for the sauce and half diced for the soup)Groente en fruit0,5 stukken
  • garlic cloves (peeled)Groente en fruit3 stukken
  • jalapeño (stemmed, seeded)Groente en fruit0,5 stukken
  • russet potatoes (peeled and diced)Groente en fruit2 stukken
  • tomato bouillon (1 tablespoon)Voorraadkast15 ml
  • chicken bouillon (1 tablespoon)Voorraadkast15 ml
  • garlic powderKruiden en specerijen2 g
  • onion powderKruiden en specerijen2 g
  • black pepper (ground)Kruiden en specerijen1 g
  • chicken broth (two 14.5 oz cans, reduced sodium)Voorraadkast820 ml
  • waterDranken300 ml
  • oil (for frying)Voorraadkast30 ml
  • cilantro (chopped, for topping)Groente en fruit10 g
  • queso fresco (crumbled, for topping)Zuivel100 g
  • crema mexicana (for topping)Zuivel120 ml

per portie

Voedingswaarden

207kcal

Koolhydraten
29 g
Eiwitten
8 g
Vetten
7 g
Keukengerei aanpassen

wat je gebruikt

Keukengerei

  • Blender
  • Soeppan
  • Kookplaat

stap voor stap

Bereiding

  1. Blend the tomato sauce

    • Add the tomatoes, onion, garlic cloves, jalapeño, water and seasonings to the blender.
    • Blend until completely smooth.
    Stap 1

  2. Toast the conchas

    • Heat the oil in a pot and sauté the diced onion.
    • Add the conchas and sauté until the shells start to brown.
    Stap 2

  3. Add the sauce and broth

    • Pour in the blended tomato sauce and bring to a simmer.
    • Add the chicken broth and stir.
    Stap 3

  4. Cook the potatoes

    • Add the diced russet potatoes.
    • Bring to a simmer, cover and cook until the potatoes are fork tender.
    Stap 4

  5. Serve

    • Ladle the sopita into bowls.
    • Top with crema mexicana, cilantro and queso fresco.
    Stap 5
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