One of the simplest soups there is, and for that reason one of the most often made. The single technique is toasting the vermicelli in butter: toasted strands do not stick together as they cook and the soup does not turn to mush.
Ingredients
For the soup
For the top
Method
-
Toast the vermicelli
Melt the butter and cook the vermicelli over medium heat for 3 minutes until golden.
-
Add the tomato
Add the tomato paste and the grated tomato and fry for 2 minutes.
-
Add the water
Pour in the hot water and bring to the boil.
-
Simmer
Cook gently for 12 minutes until the vermicelli is tender.
-
Finish
Add the salt and mint and cook for 2 more minutes, then serve with lemon.
Tips
- Vermicelli keeps drinking liquid as it stands. If the soup is for the next day, use an extra cup of water.
- Made with chicken stock it is noticeably fuller; made with plain water, the tomato paste carries more of the weight.
Nutrition
160
kcal
5 g
Protein
6 g
Fat
23 g
Carbs
5 g
Sugar
2 g
Fibre
Values are per serving and approximate.