By the Gracious Vegan
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
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