Sopita de Verduras (Mexican Vegetable and Pasta Soup)
A cozy Mexican soup with little alphabet pasta, carrots, and zucchini in a smooth roasted tomato broth. Gentle and easy for little ones to spoon up.
Ingredients
Contains optional added salt for older eaters. Skip it for babies under 12 months.
- 3.5 medium roma tomato
- 0.5 medium white onion, peeled
- 2 each garlic, peeled
- 30 ml olive oil2.03 tbsp olive oil
- 200 g alphabet pasta7.05 oz alphabet pasta
- 2 medium carrot, peeled and finely diced
- 2 medium zucchini, diced small
- 1.44 l vegetable broth, low-sodium6.09 cup vegetable broth, low-sodium
- salt (to taste), for over-1s and adults
- black pepper (to taste), for over-1s and adults
Steps
Roast and Blend the Base
- In a dry pan over medium-low heat, add the tomatoes, onion, and garlic cloves.
- Turn the vegetables now and then until all sides are lightly charred and softened, about 6 to 8 minutes.
- Transfer the roasted vegetables to a blender, add the vegetable broth, and blend until completely smooth.
Toast the Pasta
- Heat the olive oil in a large pot over medium heat until it shimmers.
- Add the alphabet pasta and stir for about 3 minutes until lightly golden and toasty.
- Add the diced carrots and stir for 1 minute to coat them in the oil.
Simmer the Soup
- Pour the blended tomato broth into the pot and bring it to a boil, then reduce to medium-low.
- Simmer for about 7 minutes, then add the zucchini and cover the pot.
- Continue cooking until the carrots and zucchini are soft and the pasta is tender, about 8 minutes more.
- Scoop out a portion for your baby before seasoning the rest. For over-1s and adults, stir in salt and pepper to taste.
Nutrition
- Calories
- 160
- Protein
- 5g
- Fat
- 3g
- Carbs
- 28g
- Iron
- 1.2mg
- Calcium
- 30mg
Tips by age
Serve as written in a bowl with a spoon. A light season for this portion is fine, kept gentle.
Serve as written. Pair with soft bread for dipping if you like a fuller meal.
Serve a full bowl as written, seasoned to taste. Great alongside a tortilla or a squeeze of lime.
Cook the pasta and vegetables until very soft, then lightly mash the soup so it holds on a spoon. Serve thicker rather than runny, and use low-sodium broth.
Choking safety: Make sure carrot and zucchini pieces are soft enough to squash easily between your fingers. No firm chunks.
Serve the soup as is with soft pasta and small vegetable pieces. Offer a preloaded spoon and expect happy mess.
Choking safety: Keep carrot and zucchini diced small and cooked until tender to avoid firm pieces.
Serve warm in a shallow bowl. Vegetables can be a touch larger now, just keep them soft. Add only a tiny pinch of salt if any.
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