Mexican Spaghetti Soup (Sopa de Fideo Verde)
Roasted poblano peppers puréed with cooked tomatillos, onion, and garlic create a mildly spicy broth for the amazing flavor base of this spaghetti soup. The purée is combined with vegetable broth and fideo (cut pasta) that is toasted in oil.
Prep Time10 minutes mins
Cook Time30 minutes mins
Total Time40 minutes mins
Course: Soup
Cuisine: Mexican
Keyword: sopa de fideo, spaghetti soup
Servings: 4
Calories: 335.3kcal
Author: Susan Pridmore
- 2 poblano peppers
- 1 pound tomatillos husks removed
- 2 cups water
- ½ medium white onion
- 1 clove garlic
- 4 sprigs fresh cilantro
- 2 tablespoons safflower oil or other neutral vegetable oil
- 8 ounces fideo or angel hair pasta or vermicelli
- 4 cups vegetable broth or 4 teaspoons of Better Than Bouillon diluted in 4 cups of water
Calories: 335.3kcal | Carbohydrates: 61.2g | Protein: 3.8g | Fat: 8.6g | Saturated Fat: 0.8g | Polyunsaturated Fat: 1.5g | Monounsaturated Fat: 5.6g | Trans Fat: 0.01g | Sodium: 1053.7mg | Potassium: 459.7mg | Fiber: 4.4g | Sugar: 8.5g | Vitamin A: 1000.3IU | Vitamin C: 63mg | Calcium: 33.7mg | Iron: 1.4mg