Vegan Traditional Mexican Sopa de Fideo
Discover the comforting flavors of Mexico with this delightful Vegan Traditional Mexican Sopa de Fideo. This classic noodle soup is reimagined with wholesome plant-based ingredients, featuring tender toasted fideo noodles (or vermicelli) cooked in a rich, homemade tomato-based broth infused with garlic, onion, and warm cumin spice. Optional additions of diced carrots and zucchini elevate the dish with extra texture and nutrition, while a garnish of fresh cilantro and a squeeze of lime bring a vibrant, fresh finish. Easy to prepare and ready in just 35 minutes, this vegan sopa de fideo is perfect as a light appetizer or a satisfying main course. A must-try recipe that’s both authentic and accessible for anyone craving traditional Mexican comfort food!
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Recipe Information
Ingredients
- 200 grams Fideo noodles (or broken vermicelli pasta)
- 4 medium Tomatoes
- 1 small Yellow onion
- 2 Garlic cloves
- 4 cups Vegetable broth
- 2 tablespoons Olive oil
- 1 teaspoon Salt
- 1 teaspoon Ground cumin
- 1 medium Carrot (optional, diced)
- 1 medium Zucchini (optional, diced)
- 2 tablespoons Fresh cilantro (optional, for garnish)
- 1 Lime wedges (optional, for serving)
Instructions
Heat the olive oil in a medium-sized pot over medium heat.
Add the fideo noodles to the pot and toast them, stirring frequently, until they become golden brown (about 3-4 minutes). Be careful not to burn them.
While the noodles are toasting, blend the tomatoes, small onion, garlic cloves, and half a cup of vegetable broth in a blender until smooth.
Once the noodles are toasted, carefully pour the blended tomato mixture into the pot. Stir immediately to combine and let it cook for 2-3 minutes to deepen the flavor.
Season the mixture with salt and ground cumin, adjusting to taste.
Pour the remaining vegetable broth into the pot and stir well. If using, add the diced carrot and zucchini at this stage.
Bring the soup to a gentle boil, then lower the heat to a simmer. Cover the pot and let it cook for 10-12 minutes, or until the noodles and vegetables (if added) are tender.
Taste and adjust the seasoning as necessary before serving.
Ladle the hot sopa de fideo into bowls and garnish with fresh cilantro if desired. Serve with lime wedges on the side for a bright, tangy finish.
Nutrition Facts
Calories |
1526 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 42.5 g | 54% | |
| Saturated Fat | 7.0 g | 35% | |
| Polyunsaturated Fat | 5.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4680 mg | 203% | |
| Total Carbohydrate | 250.3 g | 91% | |
| Dietary Fiber | 29.8 g | 106% | |
| Total Sugars | 41.1 g | ||
| Protein | 50.3 g | 101% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 310 mg | 24% | |
| Iron | 13.7 mg | 76% | |
| Potassium | 3900 mg | 83% | |
*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.
