Sopa de Fideo Verde (Green Spaghetti Soup) The Wimpy Vegetarian

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Blend on high for 1 minute or until smooth. In a large pot over medium heat add 3 tbsp oil then once hot add fideo and continuously stir for 3 minute or until golden then add in the green salsa and 3 cups broth and boil for 12-15 minutes. Add salt then mix. Taste to adjust salt to your liking. Serve with a quesadilla or potato taquitos and top.

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Heat oven to 450. Place tomatillos, onion, and garlic on baking sheet and roast on high temp until skin is blistered, about 10 minutes. Remove from oven and add to blender with cilantro, blend until smooth, set aside. In a Dutch oven or medium saucepan add oil on medium high heat. Add the fideo and stir until fideo is golden brown, about 2 or 3.

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Step 3. To a blender, add in the tomatillos, jalapeño, onion, garlic, cilantro, 2 cups of the chicken broth, the cilantro, salt, pepper, cumin and oregano. Blend until fully combined. Then add in the spinach, if needed, remove about one cup of the blended sauce so the spinach will fit. Blend once more until fully combined.

Sopa de Fideo Verde (Green Spaghetti Soup) The Wimpy Vegetarian

Combine tomatoes, 1/4 of the olive oil, garlic, oregano, salt, and cumin in a blender. Blend on high until smooth. Toast noodles. Heat remaining 3 tablespoons oil in a soup pot (at least 4 quarts) over medium heat. Add fideo and toast, stirring frequently, until golden and toasted, about 4 minutes. Simmer.

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Instructions. Add tomatoes, onions, garlic, jalapeno and all seasonings to your blender and blend until completely smooth; set aside. Heat oil in a 4-quart or larger Dutch oven over medium heat. Add the fideo pasta and sauté, stirring constantly, until lightly browned about 3-5 minutes.

Sopa de Fideo Verde (Green Spaghetti Soup) The Wimpy Vegetarian

Add the sauce. Pour the tomato mixture into the saucepan, and cook for about 1 minute. Stir in the chicken broth. Bring to a boil, then reduce the heat to medium-low and cover the saucepan. Simmer until the sopa fideo noodles are tender, about 8 minutes. Season with salt and pepper to taste.

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Step 3: Simmer: Stir in the tomato mixture. Bring up to a boil, and cook 3 minutes, stirring frequently. You can turn the heat down a bit if necessary. Add the chicken stock, oregano, salt, cumin, and black pepper. Bring back up to a boil, and cook (uncovered) until the noodles are tender, about 10 minutes.

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Assemble the Soup. Strain the pureed tomatoes, onion, and garlic into the browned noodles. Pour in the chicken or vegetable broth and stir. Bring the soup to a boil. Cover and reduce to low heat. Cook for 10 minutes. Your perfectly cooked sopa de fideo is now ready to serve. Be sure to adjust the salt to taste.

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Heat 2 tablespoons of vegetable oil in Dutch oven or 3-quart saucepan over medium-high heat. Fry the fideo, stirring constantly, until golden brown. Carefully pour in the poblano-tomatillo puree and the chicken broth, stirring gently to combine. Cover saucepan and let the soup come to a boil. Reduce heat to low and season with salt.

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Add the garlic, tomatoes, red-pepper flakes, cumin and salt to a blender, and blend until smooth. Set aside. Step 2. Heat a medium pot over medium, then add the oil. Add the fideo to the hot oil and cook until toasted and aromatic, about 5 minutes. Be sure to constantly mix the fideo so it toasts evenly. Step 3.

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First, heat oil in a saucepan over medium heat. Once hot, add onion and separate into smaller pieces until translucent and soft, about 5 minutes. Light browning of onions adds flavor. Next, add garlic and cook for an additional 2 minutes, or until soft.

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Instructions. Heat 2 teaspoons oil over medium heat in a large pot or Dutch oven . Add onions, garlic and cumin seeds; season with ½ teaspoon salt and cook until softened, 6-8 minutes. Transfer onions mixture to a blender with canned tomatoes and juices and blend until smooth, 1-2 minutes.

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Learn how to make the best sopa de fideo verde, a delicious Mexican soup with green salsa, chicken and noodles. Watch the step-by-step video and get tips for making it extra creamy and flavorful.

Sopa de Fideo Verde (Green Spaghetti Soup) The Wimpy Vegetarian

Strain the blended tomato sauce through a fine mesh strainer into a bowl to remove any solids. Set aside. Heat the olive oil in a large pot or Dutch oven over medium-high heat. Stir in the fideo pasta and cook for 3 to 4 minutes, stirring occasionally, until the pasta begins to light brown and blister.

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Roast the tomatoes, onion, garlic, and jalapeno in a frying pan until browned. Saute the fideo pasta with 1 1/2 tablespoons of oil until lightly browned (5-7 minutes), moving constantly. Add the roasted tomato, onion, garlic and jalapenos from above to a blender along with the peppercorn, salt, oregano and cumin and blend until smooth.

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Cook the Chorizo. Heat the oil in a large pan or medium pot to medium heat. Add the chorizo and cook for 2-3 minutes, or until mostly cooked through. Remove the chorizo and set aside for now. Toast the Noodles. Add the fideo noodles and stir. Cook for 3 minutes, stirring often, until they turn golden brown.