Peaceful Kitchen Creations

There’s just something about a big bowl of soup on a cold winter evening or when you’re sick. One of my favorite comfort dishes is sopa de fideo. It always reminds me of my childhood and being in my grandma’s house. This recipe is super easy to make and can easily be adjusted to be vegetarian.

Ingredient

• ½–¾ of a 6 oz can tomato paste
• 1 cup fideo vermicelli (If you can’t find fideo, you can use vermicelli, angel hair, or spaghetti noodles cut into 1–2 inch pieces)
• 4 garlic cloves, chopped
• 1 large shallot, diced
• 4 cups broth (I usually use chicken broth, but vegetable broth works great for a vegetarian version)
• Optional: 2 cups frozen mixed vegetables or your favorite vegetables
• Optional: 1 small potato, diced
• 1 tablespoon olive oil
• Salt and pepper to taste
• Optional Toppings
  Avocado, lime, cilantro

Instructions

1. In a large stockpot, heat the olive oil over medium heat.
2. Add the garlic and shallot, stirring frequently. Keep a close eye on them and cook until softened, about 3 minutes.
3. Note: If adding potato, add it after the first minute.
4. Add the noodles and stir continuously until they begin to lightly brown.
5. Stir in the tomato paste and let it simmer for about 30 seconds.
6. Add the broth, frozen vegetables (if using), and seasonings. Bring to a boil, then reduce to a simmer and cook until the noodles are tender.
7. Serve warm with your favorite toppings.