Sopa de Fideo
Mexican Noodle Soup (with Ragi Vermicelli)
I have discovered seviyan or vermicelli made from ragi (millet) which have a very distinct taste. I didn't want to make the regular seviyan upma or sweet seviyan today so substituted these for vermicelli or angel hair pasta in my version of Mexican Noodle Soup. It worked well and also upped the health quotient a bit.Ingredients
1 medium onion, sliced lengthwise
4 cloves garlic, smashed
1/2 red pepper, roughly chopped
1/2 cup spinach, roughly chopped
2 tomatoes, quartered
1/4 tsp cumin powder
1/4 tsp cayenne powder (deghi mirch)
1 1/2 cup stock or water
salt
sugar
lemon wedges
chopped green coriander
1/2 cup ragi vermicelli
olive oil
slices of avocado
Method
In a sauce pan, heat olive oil and add onions and garlic. When the onions are translucent, add the pepper and spinach and cook till the spinach is wilted. Add the tomatoes and stir till they start to soften. Add 1/2 cup of stock and simmer till the tomatoes and onions are soft. Now blend to a puree in a blender with the cumin powder and cayenne powder.
In the same saucepan heat a little oil and stir fry the vermicelli for 2 minutes. Pour the puree on it and add the rest of the stock. Cook till the vermicelli is cooked. I had a handfull of mushrooms lying around so I chopped and added those too. Add salt and a little sugar to balance the flavours. Garnish with coriander (I crushed some dry mint instead for a more refreshing summery taste)
Traditionally this is served with lemon wedges (to squeeze on top) and sliced avocado. I skipped the latter.
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