Vermicelli Soup
- Level: Easy
- Yield: 8 servings
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- Nutritional Analysis
- Per Serving
- Calories
- 144
- Total Fat
- 4 grams
- Saturated Fat
- 1 grams
- Cholesterol
- 0 milligrams
- Sodium
- 519 milligrams
- Carbohydrates
- 25 grams
- Dietary Fiber
- 2 grams
- Sugar
- 3 grams
- Protein
- 3 grams
- Total: 55 min
- Active: 20 min
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.