Sopa de Fideo sin Carne (Vegetable Noodle Soup)
vegan ~ gluten-free ~ dairy-free ~ soy-free
Serves: 8-10
Total Time: 45 minutes to hour
Difficulty: Easy
Author: Vegan Rescue/Jessica Williams
Hearty, Flavorful and Comforting.
Traditionally, Sopa de Fideo is a Puerto Rican Chicken Noodle Soup. This vegan/vegetarian version is instead a vegetable noodle soup and is truly a bowl of comfort. I typically enjoy diced tomatoes in most of my soup recipes but didn’t want the chunks of tomatoes here. So, for this recipe I instead used crushed tomatoes. The crushed tomatoes create a thick base for this soup and pairs well with the noodles and corn. This soup is extremely hearty and the perfect meal for a cool day. Additionally, the Puerto Rican flavors with the sofrito, sazón, and cilantro adds such a depth of flavor. The lime here will also excite your taste buds. It is almost soup season folks – can’t wait.
Enjoy!
Ingredients:
2 Tbsp Extra Virgin Olive Oil
1 Large Sweet Onion, diced/chopped
3 Stalks of Celery, sliced
3-4 Garlic cloves, minced
3 Carrots, sliced
3 Potatoes, cubed
2 pieces of Corn on the Cob, cut into 4-5 pieces (husk removed-shucked)
1 Tsp Crushed Red Pepper Flakes
1 (28oz can) Crushed Tomatoes
2-3 Tsp Salt
1/2 Tsp Ground Black Pepper
1 Packet/Envelop of Sazón
1/4 Cup Fresh Sofrito or 1 Packet/Envelop of Dried Sofrito
3 Bay Leaves
1/2 Bunch/Handful of Fresh Cilantro
2 Quarts of Vegetable Broth + additional water if a thinner consistency is desired).
4 oz of Fideos (thin pasta)
1 Lime, sliced in half
Directions:
-In a large pot, heat olive oil over medium-high heat. Add onions, celery, and garlic. Heat for about 1 to 2 minutes stirring occasionally. Onions will become translucent.
-Add crushed red pepper flakes and carrots, then continue to stir and heat for another minute.
-To the mixture, add potatoes, crushed tomatoes, half of the cilantro, and all the remaining seasonings (salt/pepper/sazón, sofrito and bay leaves). Stir for 1 to 2 minutes before adding the vegetable broth.
-Bring to a slow boil and cook for about 15 minutes.
-Add corn and cook for another 10 minutes.
-Stir in remaining cilantro, the whole lime and fideos (pasta) and cook for another five minutes to finish.
-Enjoy!
Sopa de Fideos/Vegetable Noodle Soup
Serves: 8 to 10
Cook Time: 45 minutes to an hour
Difficulty: Easy
Author/Credit: Jessica Williams/Vegan Rescue
Ingredients:
2 Tbsp Extra Virgin Olive Oil
1 Large Sweet Onion, diced/chopped
3 Stalks of Celery, sliced
3-4 Garlic cloves, minced
3 Carrots, sliced
3 Potatoes, cubed
2 pieces of Corn on the Cob, cut into 4-5 pieces (husk removed-shucked)
1 Tsp Crushed Red Pepper Flakes
1 (28oz can) Crushed Tomatoes
2-3 Tsp Salt
1/2 Tsp Ground Black Pepper
1 Packet/Envelop of Sazón
1/4 Cup Fresh Sofrito or 1 Packet/Envelop of Dried Sofrito
3 Bay Leaves
1/2 Bunch/Handful of Fresh Cilantro
2 Quarts of Vegetable Broth + additional water if a thinner consistency is desired).
4 oz of Fideos (thin pasta)
1 Lime, sliced in half
Directions:
-In a large pot, heat olive oil over medium-high heat. Add onions, celery, and garlic. Heat for about 1 to 2 minutes stirring occasionally. Onions will become translucent.
-Add crushed red pepper flakes and carrots, then continue to stir and heat for another minute.
-To the mixture, add potatoes, crushed tomatoes, half of the cilantro, and all the remaining seasonings (salt/pepper/sazón, sofrito and bay leaves). Stir for 1 to 2 minutes before adding the vegetable broth.
-Bring to a slow boil and cook for about 15 minutes.
-Add corn and cook for another 10 minutes.
-Stir in remaining cilantro, the whole lime and fideos (pasta) and cook for another five minutes to finish.
-Enjoy!