Vegan Mexican Noodle Soup (With Black Beans And Corn)
Servings: 4
Calories: 415kcal
Vegan Mexican Noodle Soup, otherwise known as Sopa De Fideo, is an incredibly simple soup but is packed with delicious Mexican flavours. A bowl can be ready in just 30 minutes, making it perfect for a quick lunch or dinner, or enjoyed as part of a Mexican-themed dinner as a starter or side dish. Enjoy it with a wedge of crusty bread and toppings such as diced avocado, a dollop of salsa, coriander, lime, and a few tortilla chips. This soup can also be easily prepared as gluten-free.
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Equipment
- Non stick skillet/ fry pan. for toasting spaghetti
- Non-stick soup pan
- Miixing spoon
Ingredients
- 1 tablespoon olive oil [or your usual oil]
- 250 grams spaghetti pasta [short pasta/ pasta vermicelli/ or thin pasta noodles]
- 500 grams tomato passata [Alternatively, you can use chopped tomatoes, canned or jarred tomato sauce, or blend fresh tomatoes. If using chopped tomatoes, blend them if possible for a smoother texture]
- 2 teaspoons onion powder [or granules]
- 4 cloves garlic [diced, or 2 teaspoons garlic granules]
- 140 grams sweetcorn kernals [frozen, fresh or canned]
- 1 can black beans [400g/14 oz can, drained, or 240g/1 ½ cups cooked.]
- 2 teaspoons dried oregano [use Mexican oregano if available]
- 1.5 litres vegetable stock [hot, use a vegan chicken flavour if available]
Garnish
- 8 grams coriander [cilantro, chopped, use more if liked]
- 1 lime [quartered, or replace with a lemon]
Instructions
- If using long dried spaghetti pasta, break it into about 1-inch pieces. The size does not have to be exact, and you can easily have some longer or shorter pieces.
- Heat the olive oil in a non-stick pan over a medium-high heat. Once hot lower to low-medium and add the spaghetti.1 tablespoon olive oil, 250 grams spaghetti pasta
- Stir and toast for 5-6 minutes until pasta is lightly golden brown. Immediately remove the pasta from the pan into a soup pan as the pasta will continue to brown within the residual heat. [Alternatively, you can use a non-stick soup pot to toast the pasta and cook the soup all in the same pot.]
- Mix through the black beans, sweet corn, diced garlic, dried oregano, and onion powder with the toasted noodles. (If using the same pot as the noodles were toasted in, remove the pan from the heat while the rest of the ingredients are quickly added).2 teaspoons onion powder, 4 cloves garlic, 140 grams sweetcorn kernals, 1 can black beans, 2 teaspoons dried oregano
- Pour in the tomato passata and hot vegetable stock. Season with some salt and pepper and give everything a good mix.500 grams tomato passata, 1.5 litres vegetable stock
- Bring the soup to a gentle boil, lower the heat, and cook for 15 minutes.
- Stir occasionally to check that its not sticking to the pan.
- We prefer a thicker soup, but if you'd prefer a thinner soup, you can add more vegetable stock.
- Check the seasoning and add salt and pepper to taste.
- Serve each portion garnished with chopped coriander and a lime wedge. A wedge of crusty bread or some crisp tortilla chips also make nice sides. If you enjoy extra spice, perhaps garnish with fresh chili or add a dash of hot sauce.8 grams coriander, 1 lime
Notes
- Nutritional information is provided for guidance only and is not a strict calculation as ingredients vary.
- Leftovers will remain fresh in the fridge, covered, for up to 3 days. Or frozen for up to 2-3 months.
- Leftovers will become very thick so will likely need loosening up with some more stock or passata before reheating. Reheat in a saucepan by bringing to a simmer and heating through for 3-5 minutes until piping hot.
- Leftovers will resemble canned spaghetti in tomato sauce, making them ideal for serving over a slice of toasted bread for lunch the next day. Enjoy a homemade spaghetti on toast.
- Alternatively, serve thick leftovers as a side dish in place of a can of spaghetti in tomato sauce.
- The black beans and corn can be replaced with any cooked bean and perhaps add peas instead of corn.
- For extra wholesomeness stir a few handfuls of spinach through the finished soup.
Nutrition
Calories: 415kcal | Carbohydrates: 79g | Protein: 16g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 274mg | Potassium: 1011mg | Fiber: 11g | Sugar: 10g | Vitamin A: 893IU | Vitamin C: 23mg | Calcium: 90mg | Iron: 5mg
