The weather has been nuts in Houston. One day it’s cold and then next day it’s hot. It just so happened to be cold for a few days and I was craving soup. Something spicy was perfect to help stop the beginning of my cold. I pulled together all of these ingredient that I already had on hand which is so convenient. Not only did I add flavorful Mexican spices but I had a small piece of salami which really added meaty richness to the soup.
We had just finished celebrating a weekend of our friends wedding and got these cute heart shaped pasta- they made an appearance in my soup.
I suggest making this soup when you have a spicy craving, it’s fulfilling and heart warming 🙂
| Servings |
4
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- 3 small shallots chopped
- 7 cloves of garlic minced
- 1 yellow onion chopped
- 4 carrots peeled and chopped
- 2 teaspoon tomato paste
- 2 roman tomatos diced
- 1 chile in adobe sauce
- 1 teaspoon chile powder
- pinch of cayenne
- 2 teaspoon cumin
- 1 teaspoon chipotle powder
- salt and pepper to taste
- 1 liter chicken stock
- 5 oz cubed hard salami
- 2 tablespoon grapeseed oil
Ingredients
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|
- Pour 2 Tbs grapeseed oil into soup pot.
- Once heated, add shallots, garlic, and onion.
- Cook until translucent and season with salt and pepper to taste.
- Add carrots , tomato, and salami.
- After a few minutes, add the chili in adobo sauce, tomato paste, chili powder, cayenne, cumin, and chipotle powder.
- Once everything is mixed well together, add the chicken stock and simmer covered for about 30 minutes.
- In a separate pot, cook pasta until al dente. Once drained, add the pasta to each serving bowl then cover with soup.
You will have extra chilies in adobo and tomato paste. Spoon a teaspoon of each onto a cookie sheet lined with parchment leaving space between. Freeze for 1 hr then put them in a plastic bag and place back in the freezer. Whenever your recipe calls for each of these ingredients, you can pull the exact amount right out of the freezer.
Yummy! Gotta try it.