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Soup

Sopa De Milagros Sencillos

A Honduran soup of meat, chorizo, potatoes, squash and spinach, thickened with a blended roasted garlic, chile and nut flavor paste.

From the Recipes Wiki (Fandom) · 23 ingredients
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Why it works: Oregano and cumin match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 983 recipes. Both carry estragole, which smells anise, licorice. The science ↓

Sopa De Milagros Sencillos

Time45 minutes

Ingredients

Directions

Make the flavor paste

  1. 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.

  2. Roughly chop the sun-dried tomatoes and roast them for a few minutes, turning often, until browned and smoking.

  3. Toast the almonds in the same skillet until golden brown.

  4. Cut open the chile pods, remove the seeds and toast them in the skillet, pressing down with the back of a wooden spoon until the chiles start to bubble and smoke; flip and repeat.

  5. Rehydrate the chiles in warm water for ten minutes.

  6. Add all other flavor paste ingredients to a blender or Cuisinart. Add the chiles and a little of the water and blend until nearly smooth.

Make the soup

  1. In a thick-bottomed stew pot, brown the meat in a dash of olive oil over medium/high heat. Remove the meat.

  2. In the rendered fat, saute the onions until translucent. Add the chorizo and saute until cooked.

  3. Add the water and bring to a boil.

  4. Add the meat, the roasted garlic cloves and the flavor paste, reduce heat and simmer for 45 minutes.

  5. Add the potatoes and, a few minutes later, the squash. When the potatoes are cooked, add the spinach and simmer for a few minutes more.

Serve

  1. Serve in large bowls with grated parmesan and a dollop of sour cream.

Nutrition, whole recipe (rough)

1070Calories
93 gProtein
49 gFat
63 gCarbs

Counts 18 of 21 ingredients. The other 3 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 18 portions
IngredientPortion assumedkcal
Beef100g cooked250
Pork100g cooked242
Chicken100g cooked165
Potato1 medium (173g) baked161
Olive Oil1 tbsp (14g)119
Onion1 medium (110g)44
Tomato1 medium (123g)22
Nutmeg1 tsp ground (2.2g)12
Cumin1 tsp ground (2.1g)8
Almond1 almond (1.2g)7
Spinach1 cup raw (30g)7
Clove1 tsp ground (2g)7
Pepper1 tsp ground (2.3g)6
Black Pepper1 tsp ground (2.3g)6
Oregano1 tsp dried (1.8g)5
Allspice1 tsp ground (1.9g)5
Garlic1 clove (3g)4
Salt1 tsp (6g)0
Soupnot in our table0
Waternot in our table0
Pumpkinnot in our table0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

Recipe from the Recipes Wiki (Fandom).

Steps grouped into stages for easier reading; the method is the source's own.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Oregano + cumintop 1% of all pairs
    Smell alikestrong
    Cooked together983 recipes

    Shared aroma: estragole (anise, licorice).

  2. Tomato + olivetop 1% of all pairs
    Smell alikemoderate
    Cooked together15,539 recipes

    Shared aroma: 3-hexenal (apple, fruity).

  3. Garlic + cumintop 1% of all pairs
    Smell alikestrong
    Cooked together5,082 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

  4. Tomato + oreganotop 2% of all pairs
    Smell alikemoderate
    Cooked together2,767 recipes

    Shared aroma: 2-hexenal (green, leafy).

  5. Garlic + oreganotop 2% of all pairs
    Smell alikemoderate
    Cooked together3,756 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Garlic
Roasting softens and sweetens the cloves while adding a smoky, charred depth to the paste.
Sun-dried tomatoes
Roasting concentrates their sweetness and adds a rich, savory acidity to the paste.
Chile peppers
Toasting and rehydrating them adds smoky, fruity flavor and color to the paste.
Chorizo sausage
Its rendered fat and spices flavor the onions and the broth.
Potatoes
Their starch thickens the broth slightly and gives the soup body.
Butternut squash
Breaks down partly as it cooks, adding sweetness and body to the soup.

The step that matters

Toasting the chiles. Pressing them in a hot dry skillet until they bubble and smoke develops deep flavor, but over-toasting makes them bitter, and the chiles must be fully rehydrated before blending to get a smooth paste.

Swap the almond

How well each one fits the dish's main ingredients (garlic, tomato, pepper, oregano, cumin, nutmeg, olive):

  1. Chickpeafits better
  2. Beansfits better
  3. Lentilsfits better
  4. Almondthe original

Fit is the average pairing score against garlic, tomato, pepper, oregano, cumin, nutmeg, olive. Candidates are from the same food group and used in at least 100 recipes.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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