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Recipe
Vegan Sopa de Pollo y Fideos
Hearty Vegan Chicken Noodle Soup
4.5 out of 5
In the realm of vegan cuisine, this Vegan Sopa de Pollo y Fideos is a comforting and nourishing dish that captures the essence of Mexican flavors. Packed with plant-based ingredients, this soup is a delightful twist on the traditional chicken noodle soup, perfect for vegans and anyone seeking a delicious and wholesome meal.
Metadata
Preparation time
15 minutes
Cooking time
30 minutes
Total time
45 minutes
Yields
4 servings
Preparation difficulty
Easy
Suitable for
Vegan, Vegetarian, Plant-based, Dairy-free, Gluten-free (if using gluten-free fideos or spaghetti)
Allergens
Wheat (if using regular fideos or spaghetti), Soy (if using seitan)
Not suitable for
Meat-based, Paleo, Keto, Low-carb, High-protein
Ingredients
To adapt this dish to vegan cuisine, we will replace the chicken with plant-based protein and use vegetable broth instead of chicken broth. This vegan version maintains the heartiness and flavors of the original Mexican soup while catering to a plant-based diet. We alse have the original recipe for Sopa de pollo y fideos, so you can check it out.
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2 tablespoons (30ml) olive oil 2 tablespoons (30ml) olive oil
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1 medium onion, diced 1 medium onion, diced
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3 cloves of garlic, minced 3 cloves of garlic, minced
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2 medium carrots, sliced 2 medium carrots, sliced
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2 celery stalks, sliced 2 celery stalks, sliced
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1 medium potato, diced 1 medium potato, diced
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1 cup (150g) seitan or tempeh, cubed 1 cup (150g) seitan or tempeh, cubed
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6 cups (1.4L) vegetable broth 6 cups (1.4L) vegetable broth
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1 bay leaf 1 bay leaf
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1 teaspoon dried oregano 1 teaspoon dried oregano
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1 teaspoon ground cumin 1 teaspoon ground cumin
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1 cup (100g) uncooked fideos or thin spaghetti, broken into small pieces 1 cup (100g) uncooked fideos or thin spaghetti, broken into small pieces
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Salt and pepper to taste Salt and pepper to taste
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Fresh cilantro, chopped (for garnish) Fresh cilantro, chopped (for garnish)
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Lime wedges (for serving) Lime wedges (for serving)
Nutrition
- Calories (kcal / KJ): 250 kcal / 1046 KJ
- Fat (total, saturated): 10g, 1.5g
- Carbohydrates (total, sugars): 30g, 5g
- Protein: 12g
- Fiber: 6g
- Salt: 1.5g
Preparation
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1.In a large pot, heat the olive oil over medium heat. Add the diced onion and minced garlic, and sauté until the onion becomes translucent.
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2.Add the sliced carrots, celery, and diced potato to the pot. Cook for about 5 minutes, stirring occasionally.
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3.Add the cubed seitan or tempeh to the pot and cook for another 3 minutes.
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4.Pour in the vegetable broth and add the bay leaf, dried oregano, and ground cumin. Bring the soup to a boil, then reduce the heat and let it simmer for 15 minutes.
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5.Add the fideos or broken spaghetti to the pot and cook until they are tender, following the package instructions.
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6.Season the soup with salt and pepper to taste.
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7.Remove the bay leaf from the soup.
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8.Serve the Vegan Sopa de Pollo y Fideos hot, garnished with fresh cilantro and lime wedges on the side.
Treat your ingredients with care...
- Seitan or tempeh — If you prefer a meaty texture, use seitan. For a nuttier flavor, opt for tempeh.
- Fideos or thin spaghetti — Break the pasta into small pieces before cooking to ensure it blends well with the soup.
Tips & Tricks
- To add a smoky flavor, you can sprinkle some smoked paprika into the soup.
- If you prefer a thicker soup, mash some of the cooked potatoes against the side of the pot before adding the pasta.
- Feel free to add other vegetables like zucchini or bell peppers for extra color and flavor.
- For a spicier kick, add a pinch of cayenne pepper or a few dashes of hot sauce.
- Leftovers can be stored in the refrigerator for up to 3 days. Add a splash of vegetable broth when reheating to maintain the soup's consistency.
Serving advice
Serve the Vegan Sopa de Pollo y Fideos as a comforting main course alongside some crusty bread or tortilla chips for dipping.
Presentation advice
Garnish each bowl of soup with a sprinkle of fresh cilantro and a lime wedge on the side. The vibrant green cilantro and the pop of citrus from the lime will enhance the visual appeal of the dish.
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