Mexican Noodle Soup

Difficulty

Low

Time

35 min

Ingredients

Servings

6

Makes

1 Batch

For the stock

  • 800 g tinned chopped tomatoes

  • 1 onion, quartered

  • 1 garlic clove, peeled, destemmed, crushed

  • 1 tsp cumin

  • 0.5 tsp chilli flakes

  • 1500 g chicken stock, hot

  • salt, to taste

  • pepper, to taste

For the vegetables

  • 200 g squash

  • 2 carrots

  • 2 celery stalks

  • 2 courgettes

  • 1 red pepper

For the noodles

  • 1.5 Tbsp olive oil

  • 230 g dried egg noodles, or Fideo pasta

Utensils

1 Saucepan large, 1 Frying pan large, Knife Blade, Dicing disc, Dicing Attachment

Instructions

Step 2

Assemble the Food Processor bowl onto the power unit.
Fit the Knife Blade to the Food Processor bowl.

Step 3

Add tomatoes, onion, garlic, cumin and chilli into the Food Processor bowl.
Blend until smooth.
Transfer contents of the Food Processor bowl to a clean large saucepan.
Add stock, salt and pepper to the saucepan.
Heat over a medium heat and leave to simmer.

Step 4

Retrieve, clean the Food Processor bowl.
Assemble the Food Processor bowl onto the power unit.
Fit the Dicing Grid into the feed tube.
With the machine running, dice squash, carrots, celery, courgettes and pepper into the Food Processor bowl using the dicing pusher.
Dice on speed Max and firmly press down.
Transfer contents of the Food Processor bowl to the saucepan.
Simmer for 15 minutes.

Step 5

Heat oil in a clean large frying pan.
Add noodles to the frying pan.
Fry until golden and blistering.
Transfer noodles into the saucepan.
Cook until the noodles are soft

 

Serve