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.
If you´re not already subscribed to my youtube channel, become a subscriber and click on the bell icon to be notified everytime I release a new video.
Support Spain on a Fork. Get your Spain on a Fork T-shirt and other awesome Merchandise here.
Watch the Video Below on How to Make this Spanish Vegetable Noodle Soup
Spanish Vegetable Noodle Soup | Classic Sopa de Fideos
- 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
Heat a stock pot with a medium heat and add in 2 tbsp extra virgin olive oil
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
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
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
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
Transfer into shallow bowls and sprinkle with finely chopped parsley, enjoy!
Get the Saffron Threads I used to make this recipe
Disclosure: At Spain on a Fork, we offer affiliate links to help you find what you need to re-create our recipes. If you like what we do, you can support us through our chosen links, which earn us a commission, but you still pay the same price. Learn more here.