Vermicelli Soup with Tomatoes

ShiTayib AIChef

Ingredients

• Onion, finely chopped
  1 piece
• Vegetable Oil
  0.5 tablespoon
• Tomato Paste
  3 tablespoon
• Chicken broth cube
  2 cube
• Tomatoes, blended
  2 piece
• Water
  2 liters
• Salt and black pepper
  0
• A pinch of cumin
  0
• Vermicelli, toasted
  1.5 cup
• Vegetable oil, for toasting vermicelli
  1 tablespoon
• Lemon Juice
  1 tablespoon

Steps

1. 1

   In a suitable pot, sauté the onion with the oil until it softens, then add the tomato paste and stir, then add the blended tomatoes with water, broth cubes, salt, pepper, and cumin. Let it simmer on medium to low heat, covered, for about 45 minutes or until the soup thickens.

   Required Tools:

   Pot

   45 min
2. 2

   Add the toasted vermicelli with a tablespoon of oil and let it cook for 20 minutes. Finally, add the lemon juice and garnish with parsley.

   20 min

Nutrition Facts

Ingredients Nutritional Facts (per 100g)

Vegetable Oilper 100g

Energy884 kcal

Total Fat100 g

Tomato Pasteper 100g

Energy100 kcal

Protein1.5 g

Total Fat0.5 g

Carbohydrate24 g

Total Sugars20 g

Dietary Fiber2 g

Waterper 100g

Water100 g

Lemon Juiceper 100g

Energy20 kcal

Protein0.1 g

Carbohydrate5 g

Total Sugars1 g

Water94 g

* Nutritional values are approximate and calculations may be affected by ingredient type, farming, storage, and cooking methods.

Dietary Features & Tags