My favorite comfort food of all time has always been sopa (soup). I haven’t been feeling well these past few weeks; I caught the flu and have been suffering from a little bit of back pain.
My all-time favorite will always be sopa de fideo, which is basically a Mexican noodle soup. The best thing about this dish, is that it has a lot of different varieties. It’s also easy to add or leave out ingredients.
Since we only had little concha shells available at my house, my mom and I decided to make a sopa de conchas. This is one of the many variations available for sopa de fideo.
This recipe can be simple, but my mom likes to put her own spin on this dish. We added some extra ingredients; such as diced carrots and potatoes. The rest of the recipe is pretty standard and when I tried it, I started to feel better.
My mom claims that her sopa is the reason I don’t have the flu anymore and why my back pain has lessened. I don’t know how scientific that is, but I can’t deny that I began feeling better after I had some.
- 2 TBS olive oil
- 1 cup carrots (diced)
- 1 cup potatoes (diced)
- 2 cups small conchas
- 1 TBS Knorr (Chicken/beef/or vegetable)
- 2 – 3 cloves of garlic (minced or whole)
- 1 cup canned tomato sauce
- 6 cups of broth (chicken/beef/or vegetable)
- ½ cup of herbs (rosemary, mint, etc.)
Warm the olive oil in pot at medium heat. Add the conchas. Stir frequently.
Toast until browned and aromatic.
Add garlic sauté for about 2 minutes.
Add tomato sauce, Knorr, and broth.
Let the soup come to a simmer
Add carrots and potatoes.
Add any herbs you’d like, or none if you don’t want any.
Add salt to taste.
Let the soup come to a boil.
Ready to serve!