Spanish Vegetable Noodle Soup | Classic Sopa de Fideos Recipe

This Spanish Vegetable Noodle Soup is one of Spain´s most classic dishes. It´s packed with flavors, super easy to make and done in just 30 minutes. The perfect dish for the cooler weather, as it really warms your soul and fills your body with so much goodness.

To cook this recipe, I used Spanish-style fideos, but you can use any small cut pasta you like. I also added a small pinch of saffron to give it that typical Spanish flavor. But you can always use ground turmeric instead.

The vegetables I used, are the typical ones used in Spain to make this vegetable noodle soup. However, you can mix things up and use whatever vegetables you like. You can even add in some grilled chicken or left over turkey if you like.

TIPS & TRICKS to Make this Recipe: The fideos I used took about 11 minutes to cook al dente per the package instructions. So make sure to check the package instructions in your pasta, so you don´t overcook the pasta.

Key Ingredients & Cookware I used in this Recipe:
PAELLA PAN
EXTRA VIRGIN SPANISH OLIVE OIL
SAFFRON THREADS I USED
HOMEMADE VEGETABLE BROTH
SPANISH SEA SALT

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Watch the Video Below on How to Make this Spanish Vegetable Noodle Soup

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Spanish Vegetable Noodle Soup | Classic Sopa de Fideos

Course Soup

Cuisine Spanish

Prep Time 10 minutes

Cook Time 25 minutes

Servings 2

Calories 403 kcal

Ingredients

• 2 tbsp extra virgin olive oil 30 ml
• 1/2 onion
• 4 cloves garlic
• 1 carrot
• 2 stalks celery
• 1 1/4 cups cooked chickpeas 200 grams
• 1/2 tsp dried thyme .50 grams
• 5 cups vegetable broth 1200 ml
• 1/4 tsp saffron threads .17 grams
• 1 cup Spanish fideos 125 grams
• 1 sprig rosemary
• handful finely chopped parsley
• pinch sea salt
• dash black pepper

Instructions

1. Heat a stock pot with a medium heat and add in 2 tbsp extra virgin olive oil

2. After 2 minutes, add in 1/2 onion finely diced, 1 carrot (peeled) thinly sliced, 2 stalks celery roughly chopped and 4 cloves garlic thinly sliced, mix with the olive oil

3. 5 minutes after sauting the vegetables and they´re lightly sauteed, add in 1 1/4 cups cooked chickpeas, 1/2 tsp dried thyme and season with sea salt & black pepper, gently mix together

4. Once well mixed, add in 5 cups vegetable broth, 1/4 tsp saffron threads and 1 sprig fresh rosemary, turn up the heat to a high heat and mix together

5. Once it comes to a boil, add in 1 cup fideos and mix together, then mix every 1 to 2 minutes, cook until the fideos are al dente (check package instructions), then remove the stock pot from the heat

6. Transfer into shallow bowls and sprinkle with finely chopped parsley, enjoy!

Recipe Notes

Get the Saffron Threads I used to make this recipe

Nutrition Facts

Spanish Vegetable Noodle Soup | Classic Sopa de Fideos

Amount Per Serving

Calories 403 Calories from Fat 153

% Daily Value*

Fat 17g26%

Saturated Fat 2g13%

Polyunsaturated Fat 3g

Monounsaturated Fat 11g

Sodium 342mg15%

Potassium 483mg14%

Carbohydrates 53g18%

Fiber 10g42%

Sugar 7g8%

Protein 13g26%

Vitamin A 5303IU106%

Vitamin C 7mg8%

Calcium 91mg9%

Iron 2mg11%

* Percent Daily Values are based on a 2000 calorie diet.

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