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Categories:Viewed: 52 - Published at: 5 years ago
Ingredients
- 3 teaspoons Vegetable Oil, Divided
- 1 Onion, Chopped
- 4 cloves Garlic, Minced
- 1 can (14 Oz. Size) Tomatoes, Chopped Or Crushed
- 8 cups Chicken Or Vegetable Broth, Divided
- 1 teaspoon Ground Cumin
- 1/4 teaspoons Ground Allspice
- 1/4 teaspoons Cayenne Pepper
- 8 ounces, weight Fideo, Vermicelli Or Angel Hair Noodles, Broken Into 1-inch Pieces
- Salt And Pepper, to taste
- 1 Lime, Sliced Into Wedges
- 1/4 cups Chopped Cilantro, For Garnish
- 1 Avocado, Sliced, For Garnish
Method
- In a soup pot, heat 2 teaspoons vegetable oil. Cook onion for 5 minutes, until translucent. Add garlic and cook for a minute more.
- Transfer the cooked veggies to a blender. Add tomatoes, 1 cup of the broth, cumin, allspice, and cayenne pepper. Process until smooth.
- Heat the remaining teaspoon oil in the same soup pot. Add noodles and cook them for 3-5 minutes, stirring. You have to stir continuously to avoid burning the noodles. When done, they have to be golden brown.
- Now pour the blended veggie mixture into the pot. Add remaining broth and bring to a boil. Cook for 10 minutes, until noodles are tender. Season to taste.
- Either add the lime juice directly into the pot or serve lime wedges individually. Garnish with the chopped cilantro and avocado slices.
