Vegan Hearty Fideo Soup
Warm your soul with this Vegan Hearty Fideo Soup, a comforting bowl of goodness bursting with vibrant flavors and wholesome ingredients. This easy-to-make classic is transformed into a plant-based delight, featuring golden-toasted fideo noodles simmered in a richly seasoned vegetable broth brimming with tender zucchini, carrots, and red bell peppers. Infused with aromatic spices like cumin, oregano, and smoky paprika, and finished with fresh cilantro and a squeeze of lime, this vegan soup is as nourishing as it is delicious. Perfect for a quick dinner or meal prep, this heartwarming recipe is ready in under an hour and serves up to six—ideal for family meals or satisfying leftovers. Whether you're chasing a cozy feel-good meal or a nutritious bowl of comfort, this Vegan Hearty Fideo Soup is sure to become a household favorite.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 200 grams fideo noodles
- 1 medium yellow onion, diced
- 3 garlic cloves, minced
- 1 medium red bell pepper, diced
- 1 medium zucchini, diced
- 2 medium carrots, peeled and diced
- 400 grams canned diced tomatoes
- 1500 milliliters vegetable broth
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 0.5 teaspoon smoked paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 cup fresh cilantro, chopped
- 1 large lime, cut into wedges
Instructions
Heat the olive oil in a large pot over medium heat.
Add the fideo noodles and toast them for about 3-4 minutes, stirring frequently until they turn golden brown.
Remove the toasted fideo noodles from the pot and set them aside.
In the same pot, add the diced onion and sauté for 4-5 minutes until it becomes translucent.
Stir in the minced garlic and cook for an additional 1 minute until fragrant.
Add the diced red bell pepper, zucchini, and carrots. Cook for another 5 minutes, stirring occasionally.
Stir in the canned diced tomatoes, including their juices, and cook for 2 more minutes.
Pour in the vegetable broth and bring the mixture to a boil.
Add the cumin, oregano, smoked paprika, salt, and black pepper. Stir well to combine.
Reduce the heat to a simmer, cover, and let it cook for 10 minutes.
Add the toasted fideo noodles back into the pot and cook for another 7-10 minutes, or until the noodles are tender.
Remove the pot from the heat and stir in the chopped cilantro.
Ladle the soup into bowls and serve with lime wedges on the side.
Enjoy your warm and hearty vegan fideo soup!
Nutrition Facts
Calories |
1950 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 60.3 g | 77% | |
| Saturated Fat | 10.8 g | 54% | |
| Polyunsaturated Fat | 10.6 g | ||
| Cholesterol | 8 mg | 3% | |
| Sodium | 6580 mg | 286% | |
| Total Carbohydrate | 309.9 g | 113% | |
| Dietary Fiber | 49.6 g | 177% | |
| Total Sugars | 60.0 g | ||
| Protein | 65.1 g | 130% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 603 mg | 46% | |
| Iron | 22.1 mg | 123% | |
| Potassium | 5488 mg | 117% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
