Bird's Tongue Soup

Nadia El-MasriChef

Ingredients

• Pasta, Bird's Tongue
  150 grams
• Chicken broth or water
  2000 liters
• Medium onion, diced
  1 piece
• Medium green bell pepper, diced
  1 piece
• Corn
  0.5 cup
• Garlic Powder
  0.3 teaspoon
• Chicken bouillon cube
  2 cubes
• Vegetable Oil
  4 tablespoons
• Spices
  0 pinch
• Black Pepper
  0 pinch
• Red pepper powder
  0 light pinch
• Salt
  0 pinch
• Chopped parsley for garnish
  0

Steps

1. 1

   In a pot over medium heat, add the oil, then add the pasta and sauté briefly until golden, then add the onion while continuing to stir until the onion is softened.

   Required Tools:

   Pot

   5 min
2. 2

   Add the sweet bell pepper and corn, stir, then add the boiling chicken broth with garlic powder and the chicken bouillon cubes, then season with spices, black pepper, red pepper, and salt.

   5 min
3. 3

   Stir the mixture well, preferably using a hand whisk, leave the soup on the heat until it boils, then reduce the heat and let the soup simmer for 20 minutes until well cooked.

   Required Tools:

   🍳

   Hand whisk

   20 min
4. 4

   Once cooked, pour the soup into a serving dish and garnish with chopped parsley, enjoy your meal.

   5 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

Garlic Powderper 100g

Energy331 kcal

Protein16.55 g

Total Fat0.73 g

Carbohydrate72.73 g

Dietary Fiber9.2 g

Total Sugars1 g

Vegetable Oilper 100g

Energy884 kcal

Total Fat100 g

Spicesper 100g

Energy350 kcal

Protein10 g

Total Fat15 g

Carbohydrate60 g

Dietary Fiber25 g

Black Pepperper 100g

Energy250 kcal

Protein10 g

Total Fat4 g

Carbohydrate64 g

Dietary Fiber25 g

Saltper 100g

Ash100 g

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

Dietary Features & Tags