Vegan Sopa de Pollo y Fideos

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.

• 2 tablespoons (30ml) olive oil 2 tablespoons (30ml) olive oil
• 1 medium onion, diced 1 medium onion, diced
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 2 medium carrots, sliced 2 medium carrots, sliced
• 2 celery stalks, sliced 2 celery stalks, sliced
• 1 medium potato, diced 1 medium potato, diced
• 1 cup (150g) seitan or tempeh, cubed 1 cup (150g) seitan or tempeh, cubed
• 6 cups (1.4L) vegetable broth 6 cups (1.4L) vegetable broth
• 1 bay leaf 1 bay leaf
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 cup (100g) uncooked fideos or thin spaghetti, broken into small pieces 1 cup (100g) uncooked fideos or thin spaghetti, broken into small pieces
• Salt and pepper to taste Salt and pepper to taste
• Fresh cilantro, chopped (for garnish) Fresh cilantro, chopped (for garnish)
• 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

1. 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.
2. 2.
   Add the sliced carrots, celery, and diced potato to the pot. Cook for about 5 minutes, stirring occasionally.
3. 3.
   Add the cubed seitan or tempeh to the pot and cook for another 3 minutes.
4. 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.
5. 5.
   Add the fideos or broken spaghetti to the pot and cook until they are tender, following the package instructions.
6. 6.
   Season the soup with salt and pepper to taste.
7. 7.
   Remove the bay leaf from the soup.
8. 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.