Sopa de Milagros Sencillos

Sopa de Milagros Sencillos Recipe from Honduras | Garlic, Sun-Dried Tomatoes, Almonds, Pasilla, Oregano, Cumin, and More

Region / culture: Honduras | Preparation time: 30 minutes | Cooking time: 1 hour | Servings: 6

Introduction

Sopa de Milagros Sencillos is a traditional Mexican soup that is bursting with flavor and hearty ingredients. This soup is perfect for a cozy night in or for entertaining guests with its rich and savory taste.

History

This recipe has been passed down through generations in Mexican households, with each family adding their own twist to make it unique. The combination of roasted garlic, sun-dried tomatoes, and spices creates a depth of flavor that is truly magical.

Ingredients

Flavor Paste

1 head of garlic
6 – 8 sun-dried tomatoes
small handful of chopped almonds
2 dried pasilla or california chile peppers
1 tsp oregano
0.75 tsp cumin
0.5 tsp allspice
dash of nutmeg
salt and black pepper
0.33 cup olive oil

The Soup

2 qt (1.89 liter) water
2 chicken bouillon cubes
1 large onion, chopped
2 – 3 medium potatoes, cubed
1 butternut squash, cubed
large bunch of fresh spinach, chopped
10 – 12 roasted garlic cloves (prepared as above)
0.5 tube of chorizo sausage
0.5 cup cubed pork loin, chicken, or beef stew meat
salt, black pepper, cumin, oregano, allspice to taste

How to prepare

Dry roast the unpeeled cloves of garlic over low/medium heat in a dry, thick-bottomed skillet for fifteen minutes, turning until all sides are slightly charred.
Roughly chop the sun-dried tomatoes and roast for a few minutes, turning often until browned and smoking.
Toast almonds on the same skillet until golden brown.
Cut open chili pods, remove seeds, and toast on the skillet, pressing down with the back of a wooden spoon until the chili starts to bubble and smoke. Flip and repeat.
Rehydrate the chilies in warm water for ten minutes.
Add all other ingredients to a blender or food processor.
Add chilies and a little of the water, then blend until nearly smooth.
For the soup:
In a thick-bottomed stew pot, brown the meat in a dash of olive oil over medium/high heat.
Remove the meat.
In the rendered fat, sauté the onions until translucent.
Add chorizo and sauté until cooked.
Add water, bring to a boil, then add the meat and roasted garlic cloves. Reduce heat and simmer for 45 minutes.
Add potatoes and a few minutes later, add the squash.
When the potatoes are cooked, add spinach and simmer for a few minutes more.
Serve in large bowls with grated Parmesan and a dollop of sour cream.

Variations

For a vegetarian version, omit the meat and sausage and add extra vegetables like bell peppers and zucchini.
Add a can of black beans or chickpeas for added protein and fiber.

Cooking Tips & Tricks

Make sure to roast the garlic, sun-dried tomatoes, and almonds until they are slightly charred to bring out their full flavor.

- Rehydrating the chili pods in warm water helps to soften them and make them easier to blend.

- Browning the meat before adding it to the soup adds a rich and savory taste to the dish.

Serving Suggestions

Serve this soup with a side of warm crusty bread or a simple green salad for a complete and satisfying meal.

Cooking Techniques

The key cooking techniques for this recipe include roasting, sautéing, and simmering to build layers of flavor in the soup.

Ingredient Substitutions

If you don't have sun-dried tomatoes, you can use fresh tomatoes or tomato paste as a substitute. You can also use any type of sausage or meat that you prefer.

Make Ahead Tips

This soup can be made ahead of time and stored in the refrigerator for up to 3 days. Simply reheat on the stove before serving.

Presentation Ideas

Garnish the soup with a sprinkle of fresh herbs like cilantro or parsley, and a drizzle of olive oil for a beautiful presentation.

Pairing Recommendations

This soup pairs well with a crisp white wine like Sauvignon Blanc or a light-bodied red like Pinot Noir.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat on the stove over low heat until warmed through.

Nutrition Information

Calories per serving

Calories: 300 per serving

Carbohydrates

Carbohydrates: 25g per serving

Fats

Total Fat: 15g per serving

Proteins

Protein: 12g per serving

Vitamins and minerals

This soup is rich in vitamins A and C, as well as iron and potassium from the butternut squash and spinach.

Alergens

This recipe contains nuts and dairy (Parmesan and sour cream) which may be allergens for some individuals.

Summary

This soup is a well-rounded meal that provides a good balance of carbohydrates, fats, and proteins, as well as essential vitamins and minerals.

Summary

Sopa de Milagros Sencillos is a delicious and comforting soup that is perfect for any occasion. With its rich flavors and hearty ingredients, this soup is sure to become a favorite in your household.

How did I get this recipe?

The memory of discovering this recipe for the first time is a treasured one. It was many years ago, when I was just a young girl living in a small village nestled in the mountains of Mexico. I remember the day like it was yesterday - the sun was shining brightly, casting a warm glow over the cobblestone streets as I made my way to the market.

As I wandered through the bustling stalls, the smell of fresh produce and spices filled the air. I stopped at a vendor selling a variety of herbs and vegetables, and that's when I saw it - a sign advertising "Sopa de Milagros Sencillos." Intrigued by the name, I asked the vendor about the soup, and she smiled warmly before telling me the story behind it.

She explained that the soup was a traditional recipe passed down through generations in her family. It was said to be a simple yet miraculous soup that could cure any ailment and bring good fortune to those who consumed it. The ingredients were humble - just tomatoes, onions, garlic, and a handful of herbs - but when combined in just the right way, they created a magical elixir that could heal the body and soothe the soul.

I was captivated by the story and knew that I had to learn how to make this soup for myself. I begged the vendor to teach me the recipe, and she agreed, on one condition - that I promise to pass it on to others, keeping the tradition alive for generations to come.

I eagerly accepted her terms and spent the rest of the day shadowing her as she prepared the soup. I watched intently as she chopped the vegetables, sautéed them in a pot, and added the herbs and spices. The aroma that filled the kitchen was intoxicating, and I couldn't wait to taste the finished product.

Finally, after hours of simmering, the soup was ready. I ladled myself a steaming bowlful and took a hesitant sip. The flavors exploded in my mouth - tangy tomatoes, sweet onions, pungent garlic, and a hint of spice from the herbs. It was unlike anything I had ever tasted before, and I knew in that moment that I had discovered something truly special.

From that day on, I made Sopa de Milagros Sencillos regularly, perfecting the recipe with each batch I made. I shared it with my family and friends, who marveled at its healing properties and begged me to teach them how to make it themselves. I happily obliged, passing on the tradition just as the vendor had asked me to.

As the years passed, I continued to make the soup, each batch bringing back memories of that fateful day at the market. I treasured the recipe, holding it close to my heart as a reminder of the magic and wonder that could be found in the simplest of ingredients.

Now, as I sit in my kitchen, preparing a pot of Sopa de Milagros Sencillos for my own grandchildren, I am filled with a sense of gratitude for the recipe that has brought so much joy and comfort to my life. I know that one day, they too will carry on the tradition, sharing the soup with their own loved ones and passing on the magic of this simple yet miraculous dish. And in that moment, I am grateful for the power of food to connect us to our past, our present, and our future.