Ingredients
- Medium potato1 piece
- Large carrot1 piece
- Medium green bell pepper1 piece
Corn0.5 cup- Large onion1 piece
Vermicelli0.5 cup
Chicken broth2 liters
Sumac1 teaspoon- Chopped parsley2 tablespoons
Lemon Juice1 tablespoon
Olive oil4 tablespoons
Black Pepper0
Salt0
Steps
- 1
Cut the potato, carrot, and green bell pepper into small pieces and chop the onion.
5 minRequired Tools:
Knife
Cutting Board - 2
Heat the oil in a medium-sized pot, then add the vermicelli and stir over the heat until golden, then add the onion and sauté until slightly softened.
5 minRequired Tools:
Pot - 3
Add the pieces of carrot and potato to the onion and stir well, then let it cook on low heat for 4 minutes until softened.
4 min - 4
Add the pieces of bell pepper and corn to the pot, then season with salt, black pepper, sumac, and lemon juice, stir well, and then immediately add the chicken broth.
5 min - 5
Let the mixture boil, then cover and reduce the heat to low.
10 min - 6
Leave the soup on the heat until the vegetables are cooked for about 20 minutes, then remove from heat, sprinkle with parsley, and serve. Enjoy your meal.
20 min
Nutrition Facts
Cornper 100gVermicelliper 100gChicken brothper 100gSumacper 100gLemon Juiceper 100gOlive oilper 100gBlack Pepperper 100gSaltper 100g* Nutritional values are approximate and calculations may be affected by ingredient type, farming, storage, and cooking methods.