Vegan Fideo
This delicious vegan fideo is the ultimate comfort food! When you’re craving something filling, this tomato-rich Mexican noodle soup will truly hit the spot. This is such an easy recipe that’s ready in less than 30 minutes!
Print Recipe
Pin Recipe
Bonnie - Serene Trail
Servings: 5
Calories: 256kcal
Ingredients
- 1 tablespoon olive oil
- 1 small white onion, diced, (1/2 cup)
- 2 large garlic cloves, pressed
- 7 ounces fideo pasta, (198g)
- 1/2 cup canned diced tomatoes, (130g)
- 1 cup tomato sauce, low-sodium, (240g)
- 4 cups vegetable broth, low-sodium, (1L)
- 2 teaspoons salt
- 1 1/2 teaspoon pepper
- 1/2 teaspoon dried oregano
- 1/4 teaspoon ground cumin
Instructions
- Pour the olive oil into a large saucepan over medium-high heat. Add the onions to the pan and sauté them until they are slightly translucent (1-2 minutes).
- Add the garlic and uncooked fideo noodles to the pan. Stir frequently as the pasta starts to brown (3 minutes).
- Stir in the vegetable broth, diced tomatoes, tomato sauce, and seasoning. Lower the heat to medium and cover the pan. Stir the soup occasionally as it cooks for 15-20 minutes.
- The fideo is ready when the noodles have softened. Garnish the soup with optional fresh cilantro, raw onions, and lime juice.
Video
Notes
-Add less salt if your tomato sauce and broth are not low-sodium.
-Use thin spaghetti or vermicelli if you can't find fideo. Break it up into roughly 1-inch pieces before you sauté it.
Nutrition
Calories: 256kcal | Carbohydrates: 43.5g | Protein: 11.1g | Fat: 4.8g | Saturated Fat: 0.7g | Sodium: 826mg | Potassium: 243mg | Fiber: 2.5g | Sugar: 4.3g | Calcium: 25mg | Iron: 1mg
The nutritional information provided is an estimate from third-party calculations.
Did you make this recipe?I'd love to hear what you think! Drop a comment below or share it on Instagram and tag me @serene.trail.