Gracious Vegan Sopa de Fideo

By the Gracious Vegan

Photo by Dale Cruse on flickr

Photo by Dale Cruse on flickr

This soup is based on a non-vegan recipe found by my friend Teresa, found on Hispanic Kitchen's site. The soup is basically a comforting noodle soup, but the chile, cumin, and smoked paprika make this stand out against blander versions of noodle soup. I haven't had a cold since I went vegan, but if I ever do again, I'm going to make this soup. My hard-to-please husband also liked this soup a lot. 

Makes about 6 cups (4 servings)

Take your peas and carrots out of the freezer and let them defrost slightly while you prep your ingredients.

  • 3/4 cup frozen peas and carrots

In a Dutch oven or other large soup pan, heat the fideo on low heat and cook until the pasta starts to brown in some spots. Stir and turn as needed.

  • 3 ounces fideo pasta (or you can use whole wheat thin spaghetti, broken into small pieces)

After a few minutes, add the onions, garlic and serrano, stir well and cook for 2 minutes.

  • 1/2 cup onion white or red, diced

  • 2 cloves garlic minced

  • 1 serrano or jalapeno chile

Add the remaining ingredients. Only add 2½ cups of broth to start, and reserve the other ½ cup.

  • 8 ounces tomato sauce

  • 1 teaspoon cumin

  • 1/2 teaspoon smoked paprika

  • 2 teaspoons vegan bouillon powder (or two cubes)

  • ½ teaspoon salt

  • Ground pepper

  • 3 cups water

Bring to a boil. Reduce heat, cover and cook until most of the broth is reduced.

If you need to, you can add the remaining ½ cup of broth at this time. Add the peas and carrots, cover, and continue cooking for another 3 to 5 minutes. Serve. If you want this more like a risotto, remove from heat and let stand for 10 to 15 minutes; the broth will be absorbed as the pasta sits. 

Timing: About 30 minutes

Nutrition: Whole-food unprocessed if you use whole grain thin spaghetti instead of fideo 

Per serving : 150 calories; 3g fat; 0g sat. fat; 25g carbs; 757mg sodium; 5g fiber; 7g protein

Print Friendly and PDF