Fithe Soup aka Spaghetti Noodles has to be one of the most addictive soups ever. When I was little, about 80% of the soups mum made was with either hilopites (square shaped pasta) or fithe (spaghetti noodles). It is definitely one of those meals that is nostalgic to me and to be quite honest, it reminds me of the meals mum would cook for my brothers children when they wouldn’t eat anything else. Most of my nieces and nephews we picky eaters and yet never said no to eating “Yiayia’s Fithe Soup”

Again as most Greek dishes, it depends on what region of Greece you are from that will determine what spices you add (some add cinnamon and cloves), but this is the simplest version. Sometimes you just want a belly warming soup that you know will suit all taste buds. It is creamy, tasty, and best of all so easy and quick to cook. Enjoy x

Serves 6

Preparation: 5 minutes

Cooking 15 minutes

375g packet Rice and Corn / GF Noodles

2 ½ - 3 litres vegetable stock OR filtered water

400g can crushed tomatoes OR fresh ripe tomatoes

1 tbs tomato paste

1 tbs organic butter OR vegan butter

1 tbs EVOO

3 tsp sea salt

¼ tsp garlic powder

(only add garlic powder if using water as it adds to the flavour)

pepper for seasoning

  1. In a large and deep pot, bring the water to boil and add the garlic powder and sea salt.

  2. Once boiling, add the spaghetti noodles along with the crushed tomatoes, tomato paste, butter and olive oil.

  3. Reduce heat and allow simmering for 15 minutes, checking every 2 minutes by stirring bottom of pot to make sure noodles do not stick.

  4. Take off heat and cover with lid. Allow resting for 3 minutes. Serve immediately with a sprinkling of parsley, freshly grated pepper or some grated parmesan cheese.

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