Sopa de Fideo ~ Mexican Noodle Soup
Servings: 4 servings
Calories: 220kcal
Tart, bright and comforting Mexican Noodle Soup (gluten free & vegan)
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Ingredients
- 4 Roma tomatoes quartered
- 1/2 white or yellow onion
- 4 large clove garlic
- large handful cilantro
- 1.5 tsp ground Cumin
- 6 ounces gluten-free spaghetti or angel hair pasta broken into smaller pieces
- 1 tsp paprika
- 1 tbsp canola or olive oil
- 4 cups vegetable stock
- salt to taste
- juice of half a lime
- 1/4-1/3 cup non-dairy milk like unsweetened coconut milk
Instructions
- Blending the onions, tomatoes, garlic and cilantro in a food processor until well-combined
- In a large pot, heat the oil over medium-high heat and then add the noodles
- Stir the noodles constantly as you toast them for about 3 to 5 minutes or until they become toasted
- Pour in the tomato mixture and vegetable broth. Add the salt , cumin powder, and paprika and bring to a boil
- Partially cover, reduce heat and allow the soup to simmer on medium-low heat for about 30 minutes or until the noodles are soft and soup has reduced some
- During the last 5 minutes stir in the lime juice and non-dairy milk and combine
- Ladle into bowls and with cilantro if desired
Nutrition
Serving: 1serving | Calories: 220kcal