Vegetarian
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Sopita de Conchitas Verdes (Green Shell Pasta Soup)
Prep
cook
total
Ingredients
- 2 handfuls of spinach
- 1 handful of cilantro
- 1/3 white onion
- 1 jalapeño pepper, seeded
- 1 garlic clove
- 1 teaspoon chicken bouillon
- 1 teaspoon Spanglish Asadero Garlic & Lime seasoning
- Salt to taste
- 1 cup of water
- A little oil
- 1 (7 oz) package shell pasta (conchitas)
- 4 cups of water
- 1 teaspoon ground cumin
- 1 chayote, diced small
- 1–2 carrots, diced small
- 1 zucchini, diced small
- Extra chopped cilantro (optional)
Garlic & Lime
Directions
- In a blender, add the spinach, cilantro, onion, jalapeño, garlic, chicken bouillon, Spanglish Asadero Garlic & Lime seasoning, salt, and 1 cup of water. Blend until smooth.
- Heat a little oil in a pan over medium heat. Add the shell pasta and sauté until it starts to lightly brown.
- Pour in the blended green sauce and mix well.
- Add 4 cups of water and the ground cumin. Stir to combine.
- Add the diced chayote and carrots. Cover and cook for 8 minutes.
- Add the diced zucchini and a little chopped cilantro. Cover and cook for another 5 minutes.
- Taste and adjust salt if needed. Serve hot and enjoy!
