Low Fat Hearty Fideo Soup

Warm up with this Low Fat Hearty Fideo Soup, a wholesome and flavorful dish that’s perfect for cozy weeknight dinners or meal prep! This light yet satisfying soup features golden, toasted fideo pasta simmered in a fragrant broth made with low-sodium vegetable stock, vibrant veggies like zucchini, red bell pepper, and carrots, and aromatic spices such as cumin and coriander. Ready in just 45 minutes, this low-fat recipe is packed with texture and Mexican-inspired flavors, all while remaining heart-healthy and calorie-conscious. Garnished with fresh cilantro and a bright splash of lime juice, this comforting soup is as nourishing as it is delicious. Perfect for anyone looking for a low-fat, veggie-packed meal that doesn’t compromise on taste!

Nutriscore Rating: 79/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 6

Ingredients

• 1 tablespoon olive oil
• 200 grams fideo pasta
• 1 medium onion
• 3 garlic cloves
• 1 large carrot
• 2 celery stalks
• 400 grams canned diced tomatoes
• 1200 milliliters low-sodium vegetable stock
• 1 medium zucchini
• 1 medium red bell pepper
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 0.5 teaspoon salt
• 0.5 teaspoon black pepper
• 2 tablespoons fresh cilantro
• 1 lime

Directions

Step 1

Finely dice the onion, mince the garlic, chop the carrot and celery into small pieces, and dice the zucchini and red bell pepper.

Step 2

Heat a large pot over medium heat and add the olive oil. Add the fideo pasta and toast it, stirring constantly, until it's golden brown, about 3-4 minutes. Remove the pasta from the pot and set aside.

Step 3

In the same pot, add the diced onion and cook for 2-3 minutes until translucent. Add the garlic, carrot, and celery, and sauté for another 5 minutes until the vegetables start to soften.

Step 4

Stir in the cumin and coriander, cooking for another minute until fragrant.

Step 5

Add the canned diced tomatoes and their juices, and stir to combine with the vegetables and spices.

Step 6

Pour in the low-sodium vegetable stock and bring the mixture to a boil. Lower the heat to a simmer and add the diced zucchini and red bell pepper.

Step 7

Return the toasted fideo pasta to the pot, stirring to combine. Let the soup simmer for about 10 minutes until the pasta is al dente and the vegetables are tender.

Step 8

Season the soup with salt and black pepper to taste. Stir in the chopped fresh cilantro.

Step 9

Serve the soup hot with a squeeze of fresh lime juice for added brightness and enjoy!

Nutrition Facts

Serving size	(2540.4g)

Amount per serving	% Daily Value*
Calories	1351.3

Total Fat 31.8g	0%
Saturated Fat 6.1g	0%
Polyunsaturated Fat 4.9g
Cholesterol 8mg	0%
Sodium 4410.2mg	0%
Total Carbohydrate 231.4g	0%
Dietary Fiber 26.5g	0%
Total Sugars 50.8g
Protein 35.6g	0%

Vitamin D 0IU	0%
Calcium 413.1mg	0%
Iron 11.5mg	0%
Potassium 3105.0mg	0%

*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.

Source of Calories

Fat: 21.1%

Protein: 10.5%

Carbs: 68.4%