Sopa de Fideos (Mexican Tomato and Chipotle Noodle Soup)

• 2 tbsp Vegetable oil
• 200 g Fideo noodles
• 1 medium White onion
• 2 cloves Garlic
• 600 g Tomato, ripe
• 1 Chipotle pepper
• 1 tsp Ground cumin
• 1 ½ tsp Fine sea salt
• 1 liter Vegetable stock
• 1 Lime

1. Heat the oil in a saucepan over medium heat. Add the fideo noodles and toast, stirring often, for 3 to 5 minutes until deep golden and nutty-smelling. Tip into a bowl and set aside.
2. Add the onion to the pan and cook for 4 to 5 minutes until softened. Add the garlic and cook for 30 seconds until fragrant. Roughly chop the tomatoes and add them to the pan for 2 minutes to start them breaking down.
3. Transfer the tomato mixture to a blender, add the chipotle pepper, cumin and 1 teaspoon of the salt, then blend until smooth. Pour back into the saucepan and stir in the vegetable stock. Bring to a gentle simmer.
4. Stir in the toasted fideo and simmer for 6 to 8 minutes, stirring occasionally, until the noodles are tender and the broth is lightly thickened. Taste and season with the remaining salt if needed. Cut the lime into wedges and serve the soup hot with lime on the side.

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