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This healthy Mexican pasta and veggies soup is a must in every Mexican home. It is the kind of soup that heals, nourishes and makes everybody happy.
Sofia came home from school on Monday afternoon with a fever. I have no idea what happened, she was perfect in the morning and suddenly… B-A-M, she was sick. She was feeling ok, just a bit tired and super hungry. The only this she asked for was soup, healthy Mexican pasta and veggie soup. So I made her soup.
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Here is the recipe for this
healthy Mexican pasta and veggies soup
and I hope you like it. This soup is super comforting, delicious and it really makes you feel better.
- 5 medium tomatoes
- 1/4 of a small onion
- 2 garlic cloves
- 1/2 teaspoon salt
- 1 tablespoon oil
- 4-6 cups water
- 3 large carrots peeled and diced
- 11/2 cup frozen peas
- 1/4 cup small pasta
- 1 sprig of cilantro
- 11/2 cups cooked chickpeas
- 3 cups of kale washed and chopped
Blend the tomato, onion, and garlic together with the salt.
In a pot add the tablespoon of oil and pour the tomato mixture, let it simmer for 7-10 minutes.
When the tomato and aromatics mixture changes color to a strong red, add the 4 cups of water, carrots, peas, a sprig of coriander and pasta.
When the pasta is cooked, put the chickpeas and kale leaves.
Serve when the kale leaves begin to wilt.
Check for seasoning and adjust if necessary. Add more water if the soup needs it.
Serve with lemon juice.
I like to use DeLallo pasta.