Sopita de Estrellitas de verduras Save, share and tag Recipe Ingredients (4 servings): • 1 cup mini estrella pasta • 4 small carrots (or 1 large), peeled & diced • 2 zucchini, diced • 2 Roma tomatoes • ¼ white onion • 1 garlic clove • 2 cups broth (I used vegetable ) • 4 additional cups broth (for cooking soup) • 2 tbsp oil (divided) • Salt, to taste • Optional: 1 chile ancho or guajillo (remove seeds and step, toast on both sides for 1 minute on a pan) ⸻ Instructions: 1. Char the veggies for the base • Heat 1 tbsp oil in a pan. • Add tomatoes, onion, carrot pieces, zucchini chunks, and garlic. • Cook until lightly charred and softened, about 6–8 minutes. 2. Blend into broth • Transfer charred vegetables to a blender as well as the optional chile ancho. • Add 2 cups broth and blend until smooth. (This makes your flavorful broth base.) 3. Toast the pasta • In a large pot, heat the remaining 1 tbsp oil. • Add the estrella pasta and stir often until golden and fragrant. (This keeps the pasta from getting mushy later.) 4. Combine & simmer • Pour the blended broth base into the pot with the toasted pasta. • Add the remaining 4 cups broth and bring to a gentle boil. • Season with salt (and cumin or pepper if you’d like). 5. Cook until pasta is tender • Simmer about 10–12 minutes, stirring occasionally, until pasta is soft but not mushy. • Taste and adjust seasoning. 6. Serve • Ladle into bowls, garnish with fresh cilantro, lime juice, crema, quesito (for dairy free I like homemade almond “cotija” or vegan feta), & crispy tofu!
