Turkish Vegetable Soup with Butter — Sebze Corbasi
Hearty Turkish vegetable soup with carrot, potato, courgette, leek, and tomato simmered in vegetable stock, finished with butter-bloomed pul biber and parsley for a clean and warming weeknight bowl.
Turkish
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Dice carrots and potato into 1cm cubes, slice courgette into 1cm rounds, slice leek thinly, grate tomato, dice onion, mince garlic, chop parsley, halve lemon.
Saute
Heat olive oil in a wide pot over medium-high heat 1 minute. Add onion and leek, cook 4 minutes until softened. Add garlic and tomato paste, cook 1 minute over medium heat until darkened and fragrant.
Build
Add carrots and potato, stir to coat. Pour in hot stock, bay leaves, thyme, salt, and pepper. Bring to a gentle simmer over medium-high heat 30 seconds, then reduce to low.
Simmer
Cover and simmer over low heat 12 minutes until carrots and potato are fork-tender. Add courgette and grated tomato, simmer uncovered 4 minutes over low heat until courgette softens and broth thickens slightly.
Finish
Remove from heat 1 minute. Stir in a squeeze of lemon juice and pul biber. Ladle into deep bowls, scatter parsley, drizzle remaining olive oil across the surface, and serve with crusty bread alongside.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.