Levantine Spiced Tomato Rice Soup — Vegetable Shorbat Banadoura
Levantine spiced tomato-and-rice soup with garlic, mint, and Aleppo pepper, finished with toasted pita, feta crumbles, and a fresh lemon squeeze.
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Dice 200g onion finely. Grate 6 garlic cloves. Dice 700g tomatoes finely. Rinse 80g basmati rice until water runs clear. Tear 1 pita into 2cm pieces. Crumble 60g feta. Chop 20g mint leaves and 10g parsley finely.
Bake
Heat oven to 200C. Toss pita pieces with 2 tsp oil on a small tray. Bake 6–7 minutes until deep golden and crisp. While pita toasts, proceed with soup.
Saute
Heat 3 tbsp oil in a 24cm saucepan over medium for 1 minute. Add onion, cook 6 minutes until softened. Stir in garlic, cumin, paprika, Aleppo pepper, and caraway; toast 30 seconds until fragrant.
Build
Stir in tomato paste, cook 1 minute. Add diced tomato, salt, and sugar; simmer 7 minutes until tomatoes break down and oil pools at edges.
Simmer
Add rinsed rice and 1000ml hot water. Bring to a boil, reduce to medium-low, cover, and simmer 15 minutes until rice is tender and broth thickens slightly. Remove from heat, stir in 2 tsp lemon juice.
Plate
Ladle soup into bowls. Scatter crumbled feta, toasted pita, mint, and parsley over the top. Serve with a lemon wedge alongside.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.