Vegetable Soup with Vermicelli

Noora Al-GhamdiChef

Ingredients

• Chicken broth
  2 cup
• Peas
  0.3 kilogram
• Corn
  0.3 kilogram
• Beans
  0.3 kilogram
• Carrots
  2 pieces
• Vermicelli
  0.5 cup
• Ghee
  1 teaspoon
• Chicken bouillon cube
  1 cube
• Chopped parsley
  2 tablespoon
• Salt and black pepper
  0

Steps

1. 1

   In a pot over the fire, boil the vegetables and then drain them from the water.

   Required Tools:

   Pot

   5 min
2. 2

   In another pot, add a spoonful of ghee and add the vermicelli, stirring until it turns golden.

   Required Tools:

   Pot

   5 min
3. 3

   Add all the boiled vegetables to the vermicelli, then add the chicken broth, the cube, salt, and black pepper, and let the soup boil.

   Required Tools:

   Pot

   10 min
4. 4

   Reduce the heat on the vegetable soup with vermicelli and let it simmer for a quarter of an hour, then serve it in a dish and garnish with parsley leaves.

   15 min

Nutrition Facts

Ingredients Nutritional Facts (per 100g)

Chicken brothper 100g

Energy15 kcal

Protein1 g

Total Fat0.5 g

Carbohydrate2 g

Total Sugars0.5 g

الملح1 g

Peasper 100g

Energy81 kcal

Protein5.4 g

Total Fat0.4 g

Carbohydrate14.5 g

Dietary Fiber5.7 g

Total Sugars3.3 g

Cornper 100g

Energy86 kcal

Protein3.2 g

Total Fat1.2 g

Carbohydrate19 g

Dietary Fiber2.7 g

Total Sugars6.3 g

Beansper 100g

Energy127 kcal

Protein8.67 g

Total Fat0.5 g

Carbohydrate22.83 g

Dietary Fiber6.4 g

Total Sugars0.6 g

Vermicelliper 100g

Energy371 kcal

Protein13 g

Total Fat1.5 g

Carbohydrate75 g

Dietary Fiber3 g

Total Sugars0.5 g

Gheeper 100g

Energy900 kcal

Total Fat100 g

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

Dietary Features & Tags