Vegetarian Hearty Fideo Soup
Warm up with a bowl of Vegetarian Hearty Fideo Soup, a flavorful and comforting dish that puts a plant-based spin on the classic Mexican favorite. Perfect for cozy evenings, this soup features golden-toasted fideo pasta simmered with a medley of vibrant vegetables like zucchini, red bell pepper, and carrots, all steeped in a richly seasoned tomato-vegetable broth. Infused with the warming spices of cumin, paprika, and oregano, and finished with a zingy squeeze of lime and fresh cilantro, this recipe is bursting with layers of flavor. Ready in just 45 minutes and serving up to six, this nutritious, one-pot wonder is the ideal choice for an easy weeknight meal or a meatless main course that'll leave everyone satisfied. Pair it with crusty bread for an extra hearty dinner or enjoy it as a standalone, soul-soothing delight.
Get More Healthy Recipes with SnapCalorie
Recipe Information
Ingredients
- 2 tablespoons olive oil
- 200 grams vermicelli (fideo) pasta
- 1 medium onion, chopped
- 3 cloves garlic cloves, minced
- 1 large carrot, diced
- 2 stalks celery stalks, diced
- 1 medium red bell pepper, chopped
- 1 medium zucchini, diced
- 400 grams canned diced tomatoes
- 1 liter vegetable broth
- 1 teaspoon ground cumin
- 1 teaspoon ground paprika
- 1 teaspoon dried oregano
- 1 leaf bay leaf
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 cup fresh cilantro, chopped
- 1 whole lime, cut into wedges
Instructions
Heat the olive oil in a large pot over medium heat.
Add the fideo pasta and toast it for about 3-4 minutes, stirring frequently, until golden brown. Remove the pasta from the pot and set aside.
In the same pot, add the chopped onion and cook for about 2 minutes until it becomes translucent.
Stir in the minced garlic, diced carrot, and celery. Cook for another 3-4 minutes until the vegetables start to soften.
Add the chopped red bell pepper and zucchini, cooking for another 2 minutes.
Pour in the canned diced tomatoes and vegetable broth. Stir to combine.
Add the ground cumin, ground paprika, dried oregano, bay leaf, salt, and black pepper. Stir well.
Return the toasted fideo pasta to the pot and bring the soup to a boil.
Once boiling, reduce the heat to low, cover, and let the soup simmer for about 15 minutes, or until the pasta and vegetables are tender.
Remove the bay leaf from the soup.
Stir in the chopped fresh cilantro.
Serve the soup hot, with lime wedges on the side for squeezing over individual servings.
Nutrition Facts
Calories |
1745 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 54.1 g | 69% | |
| Saturated Fat | 9.6 g | 48% | |
| Polyunsaturated Fat | 6.5 g | ||
| Cholesterol | 8 mg | 3% | |
| Sodium | 4984 mg | 217% | |
| Total Carbohydrate | 281.0 g | 102% | |
| Dietary Fiber | 42.7 g | 152% | |
| Total Sugars | 53.3 g | ||
| Protein | 55.6 g | 111% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 534 mg | 41% | |
| Iron | 18.0 mg | 100% | |
| Potassium | 4658 mg | 99% | |
*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.
