Vegetable Soup with Vermicelli

Anar TokgözChef

Ingredients

• Onion, finely chopped
  0.5 cup
• Mushrooms, finely chopped
  0.5 cup
• Carrots, finely chopped
  1.5 cup
• Zucchini, finely chopped
  2 cup
• Potatoes, finely chopped
  1.5 cup
• Corn
  0.8 cup
• Vermicelli
  0.3 cup
• Vegetable oil, for frying the vermicelli
  0.5 tablespoon
• Vegetable oil, for the soup
  1.5 tablespoon
• Boiling water
  6 cup
• Chicken broth cube
  2 cube
• Seven Spices
  0
• Cinnamon
  0
• Salt and pepper
  0
• Chopped parsley for garnish
  0

Steps

1. 1

   In a suitable pot, add one and a half tablespoons of oil and sauté the onion until it softens, then add the mushrooms and carrots and sauté for five minutes over medium heat. Next, add the zucchini and potatoes and sauté for another five minutes. Add the boiling water, corn, broth cubes, salt, pepper, and spices, and let the mixture boil.

   Required Tools:

   Pot

   10 min
2. 2

   While it is boiling, place the vermicelli with half a tablespoon of oil in a small frying pan and fry it, then pour it into the soup pot.

   Required Tools:

   Frying Pan

   5 min
3. 3

   Cover the pot and let it simmer over medium to low heat until the vegetables are cooked.

   10 min
4. 4

   When serving, garnish with parsley.

   1 min

Nutrition Facts

Ingredients Nutritional Facts (per 100g)

Cornper 100g

Energy86 kcal

Protein3.2 g

Total Fat1.2 g

Carbohydrate19 g

Dietary Fiber2.7 g

Total Sugars6.3 g

Vermicelliper 100g

Energy371 kcal

Protein13 g

Total Fat1.5 g

Carbohydrate75 g

Dietary Fiber3 g

Total Sugars0.5 g

Seven Spicesper 100g

Energy350 kcal

Protein10 g

Total Fat5 g

Carbohydrate60 g

Dietary Fiber25 g

Cinnamonper 100g

Energy247 kcal

Protein4 g

Total Fat1.2 g

Carbohydrate81 g

Dietary Fiber53 g

Total Sugars2.2 g

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

Dietary Features & Tags