Vegetarian Sopa Tarasca With Queso Fresco Recipe

About this recipe

A hearty and flavorful Mexican-inspired soup made with tomatoes, ancho chiles, and epazote, topped with crispy tortilla strips and crumbled queso fresco. Perfect for a comforting vegetarian dinner.

Ingredients

• 1 Bunch x 2 Coriander Leaves (Kotthambari)
• 500 g Organically Grown White Onion
• 100 g Garlic - Single Clove
• 2 - 3 pcs Gondhoraj Lime
• 100 g The Baker'S Dozen Zero Maida Pita Bread, Whole Wheat
• 250 ml Coco Mama Coconut Milk
• 100 g Nutoras Cheese Feta With Olive Oil (Block)
• 75 Nos Oregano Sachet
• 1 kg Akar Powder Salt
• 1 ltr Oreal Canola Oil (From The House Of Pansari)
• - Dry Red Chillies

Instructions

1. 1. Pour a few cups of boiling water into a bowl. Add one of the dry red chillies and weigh it down with a small plate or cup. Let it soak for 10 minutes. Once softened, remove the chile, discard the seeds, and transfer the flesh to a blender.
2. 2. Add the white onion, garlic, 1 torn pita bread, and 1/2 cup of water to the blender. Blend until the mixture becomes a smooth puree.
3. 3. Heat 1 tablespoon of canola oil in a large pot over high heat. Once hot, add the pureed mixture and stir frequently for about 8 minutes, until it reduces to a thick paste.
4. 4. Pour in 5 cups of coconut milk and add the coriander leaves and oregano. Bring the mixture to a simmer and cook over medium heat for 10 minutes, stirring occasionally.
5. 5. While the soup simmers, heat the remaining canola oil in a skillet over medium heat. Cut the remaining pita bread into strips and fry them until golden and crispy. Drain on paper towels and set aside.
6. 6. To serve, ladle the soup into bowls. Top with the fried pita strips and crumbled feta cheese. Optionally, drizzle with fresh lime juice for added brightness.