Gracious Vegan Sopa de Fideo

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 olive oil to medium hot. Add the fideo and cook until the pasta starts to toast in some spots. Turn as needed.

  • 2 teaspoons olive oil
  • 3 ounces fideo pasta

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: The two processed ingredients are the 2 teaspoons oil and the fideo. 

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

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