Sunday, July 17, 2016

Wheels or Gear Pasta Soup - Sopa de Rueditas o Engranes

“Sponsored post by Mirum Shopper. All opinions are my own.”  #SaboreaTuVerano  
RECETA EN ESPANOL
Mexican pasta soup recipe

This soup is called gear’s soup or “engranes” in Spanish, but growing up we called “sopa de rueditas” or wheel soup, because its shape resembles little wheels. This pasta soup is one that you can prepare as a main dish or as a part of a full course meal. You can even make it a day ahead and take it with you to work or just warm up when you come back for dinner, it tastes even better the next day.

This soup takes me back to my elementary school years, when coming back from school, sometimes, I will stop by one of my uncle’s house just to see what they were for having lunch and, hopefully, get invited. My aunt lived with one of my cousins, and she used to make this soup and, as many people do in Mexico, she added a few drops of lime to their soup, plus something else that was weird to me at that time, shredded raw cabbage. Look for veggies in your fridge and freezer and enjoy this soup with the toppings of your choice.

Enjoy!
Mexican pasta soup recipe


MAKES 4 ½ CUPS
INGREDIENTS:

  • 1 tablespoon Vegetable oil
  • 2 oz. (½ cup) Carrots, diced
  • 1 ½ oz. (¼ cup) Onion, finely chopped
  • 1 Garlic clove, finely chopped
  • 3 ½ oz Gears- wheels pasta* See Notes
  • 4 cups warm water
  • 1 ½ cube of Knorr Tomato bullions
  • 2 oz. (1/2 cup) Green peas, defrosted and drained
  • ½ oz. (¼ cup) Parsley or cilantro chopped
  • Lime wedges for serving time


NOTES:
  • *This is only half of a regular Mexican pasta package of 7oz. You can substitute for other type of pasta.
  • Some classic toppings are diced avocados, crumbled queso fresco and finely chopped Serrano peppers.


DIRECTIONS:
Mexican pasta soup recipe

1.     Heat the oil in a large saucepan, over medium heat. Add the carrot, onion and garlic, and cook for about 5 minutes, stir in the pasta and keep cooking for 3 more minutes.
Mexican pasta soup recipe
2.     Pour the water and add the Knorr tomato bouillon, stir until it has dissolved. Cover the saucepan, and simmer for 10 minutes.

3.     Stir in the green peas and turn off the heat, place the lid back. After 3 minutes it is ready to serve. Ladle into cups or bowls, and garnish with cilantro or parsley.  If you like to add some toppings check the notes above, I like to add a little bit of bottled hot sauce and some crumbled Mexican fresh white cheese.


Provecho!
Mely

Thank you Knorr® and Mirum Shopper for selecting me as you Brand Ambassador! All this month of July, I will be sharing recipes using Knorr, this little secret of many Mexican cooks 


        Leave a comment and share you experience with the recipe.

5 comments:

  1. Can you put a receta de mole

    ReplyDelete
    Replies
    1. Hello Ceejae,

      There are two mole recipes on the blog. This link take you to the mole poblano recipe: http://www.mexicoinmykitchen.com/2009/02/how-to-make-mole-poblanocomo-hacer-mole.html

      Delete
  2. What a nice and simple recipe! Thank you, Mely! Do you think it would be good with some broth or stock instead of water?

    ReplyDelete
    Replies
    1. Hello Yolanda,

      Yes, you can add chicken broth.

      Delete
  3. Hola Mely, yo soy mexicana y vivo en Francia. Así como tú tengo un blog de cocina y otras cosas mexicanas. Voy a tratar de conseguir la pasta de rueditas de tu receta a ver si la encuentro, no es muy seguro porque aquí no consigo muchas cosas de México. Saludos!

    ReplyDelete

Your comment will take some time to appear. Note: Your email address will not be published.

Related Posts Plugin for WordPress, Blogger...
Subscribe