Name: Vermicelli Soup
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT0H55M0.000S
Yield: 8 servings
Cuisine: middle-eastern
Ingredients: 2 tablespoons olive oil; 1 large onion, chopped; 2 cloves garlic, minced; 2 tablespoons tomato paste; 1/2 teaspoon paprika; 1/2 teaspoon turmeric; Kosher salt and freshly ground black pepper; 1 large carrot, diced; 1 large russet potato, diced; 3 cups vegetable or chicken stock; 1 cup broken vermicelli (about 3 ounces); 1/2 cup frozen peas; 1 cup fresh parsley, chopped; Juice of 1 lemon (about 2 tablespoons)

Directions

Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the onion and cook, stirring occasionally, until golden, 5 to 6 minutes. Lower the heat to medium, add the garlic and cook until fragrant, about 1 minute. Add the tomato paste, paprika and turmeric and cook to toast the spices, about 2 minutes. Season with 1 teaspoon salt and 1/4 teaspoon pepper. Stir in the carrot and potatoes and cook until the vegetables are softened slightly, about 5 minutes. Add the stock followed by 2 cups water. Raise the heat to medium high and bring to a simmer, then lower to medium, cover and simmer until the vegetables are completely tender, 10 to 20 minutes.
Stir in the vermicelli and peas and cook, uncovered, until the vermicelli is fully cooked, 10 to 15 minutes. Taste and add more salt if needed. Stir in the parsley and lemon juice right before serving.

Cook’s Note

To make the soup a little more hearty, add shredded cooked chicken with the vermicelli.

Vermicelli Soup

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Cook’s Note

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