Vegetarian Hearty Fideo Soup

Warm, comforting, and bursting with vibrant flavors, this Vegetarian Hearty Fideo Soup is the ultimate cozy dish to satisfy your cravings. Featuring golden-toasted vermicelli pasta (fideo), a medley of colorful vegetables like zucchini, red bell pepper, and carrots, and a perfectly spiced tomato-based broth infused with cumin, paprika, and oregano, this soup is both nourishing and delicious. A finishing touch of fresh cilantro and a zing of lime juice elevate every spoonful with refreshing brightness. Ready in just 45 minutes and packed with wholesome ingredients, this one-pot wonder is perfect for weeknight dinners or meal prep. Whether you’re a soup lover or looking for an easy, vegetarian comfort food recipe, this hearty bowl checks all the boxes!

Nutriscore Rating: 80/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 6

Ingredients

• 2 tablespoons olive oil
• 200 grams vermicelli (fideo) pasta
• 1 medium onion, chopped
• 3 cloves garlic cloves, minced
• 1 large carrot, diced
• 2 stalks celery stalks, diced
• 1 medium red bell pepper, chopped
• 1 medium zucchini, diced
• 400 grams canned diced tomatoes
• 1 liter vegetable broth
• 1 teaspoon ground cumin
• 1 teaspoon ground paprika
• 1 teaspoon dried oregano
• 1 leaf bay leaf
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 0.5 cup fresh cilantro, chopped
• 1 whole lime, cut into wedges

Directions

Step 1

Heat the olive oil in a large pot over medium heat.

Step 2

Add the fideo pasta and toast it for about 3-4 minutes, stirring frequently, until golden brown. Remove the pasta from the pot and set aside.

Step 3

In the same pot, add the chopped onion and cook for about 2 minutes until it becomes translucent.

Step 4

Stir in the minced garlic, diced carrot, and celery. Cook for another 3-4 minutes until the vegetables start to soften.

Step 5

Add the chopped red bell pepper and zucchini, cooking for another 2 minutes.

Step 6

Pour in the canned diced tomatoes and vegetable broth. Stir to combine.

Step 7

Add the ground cumin, ground paprika, dried oregano, bay leaf, salt, and black pepper. Stir well.

Step 8

Return the toasted fideo pasta to the pot and bring the soup to a boil.

Step 9

Once boiling, reduce the heat to low, cover, and let the soup simmer for about 15 minutes, or until the pasta and vegetables are tender.

Step 10

Remove the bay leaf from the soup.

Step 11

Stir in the chopped fresh cilantro.

Step 12

Serve the soup hot, with lime wedges on the side for squeezing over individual servings.

Nutrition Facts

Serving size	(2428.1g)

Amount per serving	% Daily Value*
Calories	1756.2

Total Fat 56.3g	0%
Saturated Fat 10.1g	0%
Polyunsaturated Fat 9.1g
Cholesterol 8mg	0%
Sodium 5415.4mg	0%
Total Carbohydrate 276.8g	0%
Dietary Fiber 44.0g	0%
Total Sugars 51.9g
Protein 56.6g	0%

Vitamin D 0IU	0%
Calcium 548.4mg	0%
Iron 20.0mg	0%
Potassium 4655.5mg	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: 27.5%

Protein: 12.3%

Carbs: 60.2%