Whenever I think of childhood winter home-cooked meals, my mom’s recipe of sopa de conchas definitely comes to mind. It takes me back to cold rainy days (like the ones we’ve been having lately) and I recall loving the smell of the soup, the taste of the soft russet potatoes and, I hate to admit, I used to love eating it with corn tortillas slathered with mayo. Grossest me out as an adult now, but when you’re a kid, gross is sometimes delicious. Regardless, it’s still a favorite of mine, minus the mayo.
The needed ingredients are few and it’s done in 30 minutes or less, so this is another great quick-fix meal, perfect for winter rainy days, and when you’d rather spend more time snuggling on the couch than working in the kitchen.
Sopa de Conchas (Shell Pasta Soup)
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Yield: 4 servings
- 1 8 oz. package gluten-free pasta shells
- 2 medium sized russet potatoes (cubed, leave skin on)
- 3 cups vegetable broth
- 1 cup water
- 2 roma tomatoes
- 1 large garlic clove
- 1/2 cup white onion, chopped
- 1 Tbs. vegan chicken bouillon
- 2 tsp. salt
- 2 tsp. ground black pepper
- In a blender, add tomatoes, garlic and 1 cup water. Blend until smooth. Set aside in a bowl.
- Heat olive oil in pot at medium-high setting. Add onions and pasta shells. Toss until golden brown.
- Once pasta is golden brown, immediately add potatoes and all remaining ingredients.
- Lower heat to low setting and cover. Cook until potatoes have softened.