Sopa de Fideo (Mexican Toasted Noodle Soup)

Ingredients

• 200 g spaghetti, snapped into 3 cm lengths
• 3 tbsp vegetable oil
• 500 g tomato, quartered
• 1 onion, halved
• 2 garlic
• 1 tsp ground cumin
• 1 l vegetable stock
• 1 avocado, sliced
• 80 g queso fresco, crumbled
• 4 tbsp mexican crema
• 2 tbsp fresh cilantro, chopped
• 1 lime, cut into wedges
• salt to taste

Method

1. 1.

   Blend the tomato base — Blend the tomatoes, onion, garlic and cumin with 100 ml of the stock until completely smooth, with no flecks of skin left. Leave the jug beside the stove.

2. 2.

   Toast the noodles golden — Heat the oil in a wide heavy pot over medium heat and add the broken spaghetti. Stir almost constantly for 4-5 minutes until every piece has turned the colour of toasted hazelnut — this nuttiness is the whole point of the soup, so keep them moving and do not let them scorch.

3. 3.

   Fry down the tomato — Pour the blended tomato through a sieve straight into the pot — stand back, it will spit — and cook for 5 minutes, stirring, until it darkens from pink to brick red and clings to the noodles.

4. 4.

   Simmer the noodles through — Add the rest of the stock, bring to a gentle simmer and cook uncovered for 8-9 minutes, until the noodles are tender and the broth has thickened just enough to coat a spoon. Taste and salt generously — the toasting mutes the seasoning.

5. 5.

   Top with avocado and crema — Ladle into warm bowls and finish each one with slices of avocado, crumbled queso fresco, a swirl of mexican crema and a scatter of cilantro. Serve with lime wedges to squeeze over.