I know a lot of you are getting hit by colder weather, so I wanted to share this recipe for sopa de fideo (Mexican noodle soup). This is a true classic of Mexican home cooking, and a favorite with the kiddos. It brings back so many memories and just the smell is comforting to me. I know anyone who was raised by a Mexican mamá can agree to this.
My body is screaming for more than two hours of sleep in a row. Baby girl has been sick and especially needy these past few weeks and I’m quickly losing my sanity. I really need to sleep. I take comfort in knowing that she will eventually go back to sleeping on a schedule soon. Hang in there first time moms!
Also, I’m really trying to post more often, and dedicate more time to growing the blog. The key word here is trying. I can’t seem to get the lighting right for my photos since we moved to Cali. We live in an apartment that doesn’t have much light, ugh, and I’m getting really frustrated. I am enjoying making all the small changes to the blog since I moved to wordpress.org, but I quickly realized that I was in over my head, so I subscribed to Food Blogger Pro.I wish I had known about them years ago. Food blogger pro shows you how to start and improve your food blog step by step through video tutorials and public forums. If you’re thinking about starting a food blog you should definitely start there.
The Recipe: Sopa de Fideo
For this version I used canned tomatoes (it’s winter and tomatoes are not in season), vegetable broth, sautéed zucchini, avocado, and whole wheat thin spaghetti broken up into smaller pieces. Traditionally it is made with vermicelli, but it worked well with the spaghetti. You can also substitute with alphabet pasta. Enjoy!
Sopa de Fideo
- 1 tbsp. Oil (optional)
- 8 oz. Whole wheat thin spaghetti, broken into 1 in. pieces
- 1 can (14.5 oz) Diced tomatoes 14.5 oz
- 1/2 Onion, white, chopped
- 3 Garlic cloves, peeled
- 10 cups Vegetable stock
- 2 Mexican zucchini, diced
- 1 Avocado, large, diced
- In a medium pot get your vegetable stock boiling hot and set aside.
- Set a large pot to medium heat and add oil. Once oil is hot add broken up noodles and toss to coat in oil. Continue to cook until noodles are golden brown, about 3 minutes.
- While the noodles are browning, place the tomatoes, onion, garlic, and 2 cups of the vegetable stock in the blender and process until smooth.
- Strain this mixture directly into the golden noodles still in the hot pot. Stir to prevent the noodles from sticking.
- Let mixture simmer for 1 minute. Add the rest of your stock and set heat to high. Let boil until noodles are al dente. Stir often. Season.
- Set a medium sauté pan to medium-high heat. Add zucchini and sauté for 3-4 minutes until tender. Season with salt and pepper.
- Add zucchini to soup.
- Garnish with diced avocado and serve.