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Mexican “Sweet Potato Fideos” Soup with Avocado

Prep Time 15 mins
Cook Time 15 mins
Total Time 30 mins
Servings 2


  • 1 tbsp olive oil
  • 1 garlic clove minced
  • 1/2 yellow onion diced
  • 1 14 oz can diced tomatoes
  • 1/2 tsp cumin
  • 1 tbsp chili powder
  • 3 cups vegetable broth low-sodium*
  • 1 large 320g+ sweet potato, peeled, Blade C**
  • 1.5 tbsp chopped cilantro
  • 1 avocado insides cubed


  • Place a large saucepan over medium heat and add in the olive oil. Once the oil heats, add in the garlic and let cook for 30 seconds. Then, add in the diced onion and let cook for 2 minutes. Then, add in the diced tomatoes, cumin, chili powder and season with salt and pepper.
  • Let the tomatoes cook for 2-3 minutes to absorb the flavors of the seasonings and then add in the chicken broth. Cover, bring to a boil, add in the sweet potato “fideo” and reduce to a simmer. Let cook for 5-7 minutes or until the sweet potato “fideo” reaches your desired consistency. Half-way through cooking, toss in the chopped cilantro.
  • Once the soup is done, fold in the avocado. Portion into bowls and garnish with remaining chopped cilantro!

Recipe Notes

*If you're not a vegetarian, use chicken broth - it adds much more flavor.
**Since we are making fideos, slice the sweet potato down the middle into the center (be careful not to push the knife all the way through the sweet potato!)