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Tomato & Vermicelli Soup

Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course dinner, lunch, Soup
Cuisine Mediterranean, Middle Eastern
Servings 6

Ingredients
  

  • 2 medium onions finely chopped
  • 1 ½ cups vermicelli noodles
  • 3 tbsp vegetable oil
  • cup tomato paste
  • 7 cups chicken stock
  • 4 whole cardamom pods
  • 1 tsp sugar
  • ½ cup fresh parsley finely chopped
  • to taste salt
  • ½ tsp black pepper powder
  • 1 lemon for serving

Instructions
 

  • In a medium-sized pot, on medium heat, sauté the onions with vegetable oil until it turns golden brown. Add the vermicelli noodles, and sauté until it is golden brown. Add the tomato paste and mix well.
  • Add the chicken stock, cardamom pods, sugar, and parsley, and combine all the ingredients together.
  • Bring the soup to a boil, then reduce to low heat and leave to simmer for 5 additional minutes. Season with salt and black pepper powder.
  • Serve with some lemon wedges on the side.
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