Middle Eastern · Lunch
Noodle and Herb Soup
A brothy Middle Eastern soup built on broken vermicelli noodles and cooked chickpeas simmered in tomato-tinted vegetable stock with onion, garlic, and cumin, finished with fresh parsley, cilantro, and mint stirred in at the end. Served hot with a lemon wedge and olive oil.
$3
10 minsPrep
20 minsCook
30 minsTotal
EasyLevel
Nutrition per serving
392Calories
15.1gProtein
9.2gFat
69.1gCarbs
7.2gSugar
10.3gFiber
1180mgSodium
0mgChol
1.4gSat Fat
740mgPotassium
112mgCalcium
4.5mgIron
0mcgVitamin B12
19mgVitamin C
vegetarian
low-calorie
high-fiber
egg-free
herb-salt
thirty-min-meals
all-time-classics
vegetarian
low-calorie
Instructions
1
Prep
Chop the onion, garlic, parsley, cilantro, and mint. Snap the vermicelli into short pieces on a cutting board.
2
Heat the olive oil in a small saucepan over medium heat. Cook the onion 3–4 minutes until soft and translucent, stirring occasionally.
3
Stir the garlic, cumin, and turmeric into the pan over medium heat 30 seconds until fragrant. Add the canned tomatoes and vegetable stock.
4
Bring to a boil over medium-high heat, then reduce to medium-low. Simmer 5 minutes until broth deepens to orange-red, then stir in noodles, chickpeas, lemon juice, parsley, cilantro, and mint. Simmer 6–8 minutes over medium heat, stirring occasionally, until noodles are tender. Season with salt and black pepper to taste.
5
Plate
Ladle the soup into a bowl and serve hot with the lemon wedge on the side.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 4.6 oz130g broken vermicelli noodles or thin pasta, snapped into short pieces
- 2/3 cup120g cooked chickpeas
- 2 tbsp2 tbsp olive oil
- 11 onion
- 4 cloves4 cloves garlic
- 1 tsp1 tsp cumin-ground
- 1/2 tsp1/2 tsp turmeric
- 3 1/2 oz50g, about 1/6 of a 14.5 oz can canned-tomatoes
- 3 cups720ml vegetable-stock
- 4 tbsp4 tbsp parsley
- 4 tbsp4 tbsp cilantro
- 2 tbsp2 tbsp mint
- 2 tsp2 tsp lemon-juice
- salt, to taste
- black pepper, to taste
- 22 lemon wedge, to serve
