Ingredients for 6:
- 200 grams of elbow pasta
- 1½ liters of water
- salt to taste
- 1 jet of oil
- 2 carrots
- 1 potato
- 1 large or two small zucchini
- 1 chicken broth cube
- 1 coriander sprig
- 2 tomatoes
- 1 piece of onion
- 1 clove garlic
Preparation:
1. Peel the carrot and cut into small cubes, do the same with the potato. Remove the ends of the zucchini and also chop into small cubes. Then reserve.
2. Blend the tomatoes, the piece of onion, the garlic clove and a cup and a half of water or chicken broth. Blend for at least 3 minutes and then reserve.
3. In a saucepan, heat a drizzle of oil and when it is hot, pour the elbow pasta and the carrot, cook until the carrot is golden brown and the pasta has taken on an almost golden amber color. Keep at a medium low temperature and move constantly so it doesn’t burn.
4. Strain the blended tomato sauce, pour it over and mix well. Then, add the chicken bouillon cube, the potato and the chopped zucchini, cook everything for about 3-5 minutes to start to season.
5. Pour 1-1.5 liters of water or chicken broth. Add a sprig of cilantro, salt and pepper to taste and let it cook over low heat.
6. When it starts to boil, leave only 5 more minutes and it will be ready to serve. Let the soup cool slightly and add a touch of lemon.
You can also add to this recipe; cabbage, striped cabbage, diced chayote, diced tomato, corn, fresh cheese, sour cream, chopped onion.