Créé avec l’IA
Spicy Mexican Sopa Seca with Potato, Zucchini and Pepper
35 min 384 kcal par portion Moyen
Ingrédients
4 Portions
- dried vermicelli noodles200 g
- potatoes, small diced350 g
- zucchini, diced400 g
- red bell pepper, sliced180 g
- crushed tomatoes200 g
- onion, chopped100 g
- garlic cloves, minced2 cloves
- olive oil1 tbsp
- chipotle peppers in adobo, chopped30 g
- dried oregano1 tsp
- vegetable broth750 ml
- queso fresco, crumbled30 g
Instructions
- 1
Break the dried vermicelli noodles into shorter pieces if needed, about 5–7 cm long, for easier cooking and serving.
- 2
Heat the olive oil in a large deep skillet or wide saucepan over medium heat.
- 3
Add the vermicelli noodles and toast them for 3–5 minutes, stirring often, until golden and fragrant. Remove the noodles from the pan and set aside.
- 4
In the same pan, add the chopped onion and cook for 2–3 minutes until softened.
- 5
Add the minced garlic, chopped chipotle peppers in adobo, and dried oregano. Stir for about 30 seconds until aromatic.
- 6
Add the diced potatoes, crushed tomatoes, and vegetable broth. Stir well, bring to a simmer, then cover and cook for 8–10 minutes, until the potatoes begin to soften.
- 7
Stir in the toasted vermicelli, diced zucchini, and sliced red bell pepper. Mix gently so the noodles are mostly submerged in the broth.
- 8
Cover and simmer over medium-low heat for 8–10 minutes, stirring occasionally, until the noodles are tender and most of the liquid has been absorbed.
