Madurese-style Sopa Tarasca

Ingredients

In this Madurese adaptation of Sopa Tarasca, we incorporate the unique flavors and spices of Madurese cuisine. The original Mexican dish is known for its use of ingredients like epazote, an herb with a distinct flavor, and pasilla chili peppers. In the Madurese version, we substitute these ingredients with local spices and herbs that are commonly used in Madurese cooking. This adaptation adds a new layer of flavor and gives the soup a distinct Madurese twist. We alse have the original recipe for Sopa Tarasca, so you can check it out.

• 2 tablespoons (30ml) vegetable oil 2 tablespoons (30ml) vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 2 tomatoes, diced 2 tomatoes, diced
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1 teaspoon turmeric powder 1 teaspoon turmeric powder
• 1 teaspoon chili powder (adjust according to spice preference) 1 teaspoon chili powder (adjust according to spice preference)
• 1 cup (200g) cooked red kidney beans 1 cup (200g) cooked red kidney beans
• 4 cups (950ml) vegetable broth 4 cups (950ml) vegetable broth
• Salt and pepper to taste Salt and pepper to taste
• Fresh cilantro, chopped, for garnish Fresh cilantro, chopped, for garnish

Nutrition

• Calories (kcal / KJ): 180 kcal / 753 KJ
• Fat (total, saturated): 6g, 1g
• Carbohydrates (total, sugars): 26g, 5g
• Protein: 7g
• Fiber: 7g
• Salt: 1.5g

Preparation

1. 1.
   Heat the vegetable oil in a large pot over medium heat. Add the chopped onion and minced garlic, and sauté until they turn golden brown.
2. 2.
   Add the diced tomatoes to the pot and cook until they soften and release their juices.
3. 3.
   Stir in the ground cumin, ground coriander, turmeric powder, and chili powder. Cook for a minute to allow the spices to bloom.
4. 4.
   Add the cooked red kidney beans and vegetable broth to the pot. Bring the soup to a boil, then reduce the heat and let it simmer for about 15 minutes.
5. 5.
   Using an immersion blender or a regular blender, puree the soup until smooth and creamy.
6. 6.
   Season with salt and pepper to taste.
7. 7.
   Serve the Madurese-style Sopa Tarasca hot, garnished with fresh cilantro.

Treat your ingredients with care...

• Tomatoes — Choose ripe and juicy tomatoes for the best flavor.
• Red kidney beans — If using canned beans, rinse them thoroughly before adding to the soup to remove excess sodium.

Tips & Tricks

• For an extra kick of spice, add a few slices of fresh chili peppers to the soup while it simmers.
• Serve the soup with a squeeze of lime juice for a tangy twist.
• Top the soup with a dollop of sour cream or yogurt for added creaminess.
• Garnish with crispy tortilla strips or crumbled tortilla chips for added texture.
• Experiment with different herbs and spices to customize the flavor to your liking.

Serving advice

Serve the Madurese-style Sopa Tarasca as a comforting and satisfying main course. Pair it with warm crusty bread or steamed rice for a complete meal.

Presentation advice

Present the Madurese-style Sopa Tarasca in individual bowls, garnished with a sprinkle of fresh cilantro. Serve it alongside a colorful salad or a side of grilled vegetables to enhance the visual appeal.