New Recipe 🌻 Sopa de Fideos
A ridiculously easy Mexican soup
Hi there!
As much as I wanted to send you guys this recipe last week, life got very, very busy these past days around here, but I finally managed to find some time. We’ve been getting the garden ready for the summer. One section is already full with tomatoes, zucchinis, cucumbers, melons, and butternut squash. And just recently, we planted a whole new area with watermelons, peppers, corn, and beans. It’s shaping up to be a really abundant season!
Next month, I’ll be diving into Mediterranean recipes and ingredients. I’m also re-releasing our Mediterranean Ebook—with some fresh new recipes added in! With all these veggies growing, I’m so inspired to create light, summery dishes using what’s coming straight from the garden.
Now, May has been the month for Mexican flavours, and I hope you enjoyed all the content! If you missed anything, here’s a quick recap:
We explored 10 easy and delicious recipes to get comfortable cooking with Mexican ingredients and flavors.
I shared a super handy Taco Kit. A complete guide to hosting a Taco night that everyone will thank you for.
You got two vibrant and refreshing salsa recipes that you can try this summer.
We made a new recipe using zucchinis, Mexican Calabacitas.
Also, this month, I sent a meal plan to make the most of that late-spring produce.
And to wrap up the month, I have one last recipe for you: Sopa de Fideos. It’s incredibly simple and only requires a handful of ingredients. If you’ve tried our Sopa de Conchas, this one’s in the same cozy, comforting spirit—and just as delicious.
Also, I always share my favorite cookbooks from the cuisine we’re exploring, and for this month, I had a clear choice: Provecho, a Mexican recipe book with 100 vegan recipes. At home, we use it so often for inspiration, the pictures and recipes are simply fantastic, have a look if you get the chance!
Ingredients
1 can of peeled tomatoes or passata. You can also use fresh tomatoes, I will definitely do that this summer.
Fideo Pasta (short noodles). You can find this type of pasta in most large supermarkets or South American food shops. The pasta gives the recipe its name, as fideo means short noodles.
1 Onion and 2-3 garlics.
2 Carrots.
Vegetable stock.
Salt and pepper to season.
Plant-based cream (optional).
Fresh cilantro for garnish.
Cooking Method
Add chopped tomatoes (tinned or fresh) and onion, cut into big chunks, into a food processor. Blend until you have a sauce-like texture. It's fine if the mixture is not smooth if you enjoy a bit of texture in your soup. You can also use a hand blender or finely chop the onion and use tomato passata or shredded tomatoes.
Add some olive oil to a large pot where you'll be cooking the soup, and add the fideo pasta. Cook at medium heat until the pasta starts to turn golden. Be careful not to burn it, as it can add a burnt taste to your soup.
When the pasta is golden brown, add the tomato and onion mixture, the sliced carrot and combine well, and let it simmer for a couple of minutes.
When the tomato sauce has been gently bubbling for 5-7 minutes, add the vegetable broth. Combine well and bring the liquid to a simmer. Cook until the pasta is al dente. Avoid overcooking the pasta, as it will keep cooking after turning the heat off.
Serve straight away and garnish with some fresh coriander. At this point, you can also add some plant-based cream to add creaminess. If you want to serve it later, I recommend separating the liquid from the pasta so as not to overcook the pasta.
I added oat cream right before serving. You could also add some coconut milk.
We normally enjoy this Mexican soup as a starter or as a light lunch. We like adding some protein if we have it as lunch, such as pinto or white beans, garbanzo beans, diced tofu, or toasted cashews.
I hope you enjoy this recipe and stay tuned for all the Mediterranean goodness coming your way next month!
Love,
Laura.