Sopa de Fideo Verde
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5 from 4 votes

Sopa de Fideo Verde (Green Spaghetti Soup)

Adapted from La Cocina de Leslie for The Secret Recipe Club.
Course: Vegan Soup
Servings: 4
Author: Susan Pridmore


  • 2 poblano peppers
  • 1 lb. tomatillos husks removed
  • 2 cups water
  • 1/2 medium white onion
  • 1 clove Gourmet Garden Garlic - 80g" target="_blank" rel="nofollow">garlic
  • Few sprigs of fresh cilantro
  • 2 Tbsp safflower oil or other neutral vegetable oil
  • 8 oz. fideo or vermicelli
  • 4 cups vegetable broth


  • Broil the poblano peppers in the oven, turning occasionally, until the peppers are completely charred. Remove and place in a plastic bag or container for 5 - 10 minutes. Carefully peel off the charred skin from the chiles, slice open the peppers and remove the seeds and stems.
  • Bring the water to a boil in a medium pot over medium-high heat and cook the tomatillos until completely softened, about 10 minutes. Remove from heat and cool slightly.
  • Puree the roasted chiles, the tomatillos and the water they were cooked in along with the onion, garlic, and cilantro.
  • Heat 2 tablespoons of safflower oil in a heavy bottomed pot over medium-high heat. Add the fideo pasta, stirring constantly until it turns golden. Carefully pour in the poblano-tomatillo puree and the chicken broth into the pot (it may splatter a bit from the heat), stirring to combine. Bring to a boil and simmer for 15 minutes or until noodles are al dente.
  • Serve with a little chopped cilantro.