Vermicelli And Paprika Soup Dweda Zaara Recipes

VERMICELLI SOUP

Vermicelli Soup image

This soup is called "fideo" or "sopa seca" -- dry soup -- and is eaten all over Mexico. It is inexpensive and easy to make. This can be comforting when sick but, it is a GREAT side dish with any kind of meat, poultry, fish. To make it more soupy you can add vegetable broth to taste.

Provided by Kathy

Categories Soups, Stews and Chili Recipes Soup Recipes Noodle Soup Recipes

Yield 7

Number Of Ingredients 7

Ingredients

12 ounces vermicelli pasta
2 tablespoons vegetable oil
2 cups water
¼ yellow onion
2 tomatoes
1 clove garlic
salt to taste

Steps:

Using a large saute pan, fry vermicelli in vegetable oil till golden brown.
In a food processor or blender, blend the water, onion, tomatoes, garlic and salt. Strain.
Pour blended mixture over the vermicelli and allow to simmer till all the liquid has been evaporated or absorbed.

Nutrition Facts : Calories 216.6 calories, Carbohydrate 37.1 g, Fat 5.1 g, Fiber 2.2 g, Protein 6.8 g, SaturatedFat 0.8 g, Sodium 4.8 mg, Sugar 2.9 g

TURKISH VERMICELLI SOUP

Turkish Vermicelli Soup image

Make and share this Turkish Vermicelli Soup recipe from Food.com.

Provided by ElaineAnn

Categories Onions

Time 20m

Yield 8 serving(s)

Number Of Ingredients 10

Ingredients

2 cups vermicelli, broken
2 tablespoons olive oil
1/2 cup onion, diced
1/4 cup carrot, grated
1/2 cup celery, sliced thin
2 cups beef consomme
4 cups tomato juice
2 cups water
1/4 teaspoon garlic powder
1/2 teaspoon lemon pepper

Steps:

Break vermicelli into 1/2-inch pieces.
Heat oil in large saucepan. Add onion and vermicelli and cook, stirring constantly, until vermicelli is brown and onion is clear.
Add remaining ingredients and bring to boil.
Simmer 10 minutes, until vermicelli is cooked and carrots and celery are done, stirring often.

Nutrition Facts : Calories 72, Fat 3.5, SaturatedFat 0.5, Sodium 655.6, Carbohydrate 7.6, Fiber 0.8, Sugar 5.1, Protein 3.8

TOMATO AND PAPRIKA SOUP

Tomato and Paprika Soup image

I made this recipe with ingredients I had in the kitchen today. I was given the last of the tomatos from one of my friends gardens, I had a few potatos, some celery and so I set out to make soup. Wasn't sure what the end result would be, but apparently it is a hit with my family, bless them, I love their encouragement.

Provided by Sueyous

Categories Stocks

Time 1h10m

Yield 2 litre, 8-10 serving(s)

Number Of Ingredients 10

Ingredients

2 lbs fresh tomatoes, skinned and cut into quarters
4 large potatoes, peeled and chopped
1 large onion, peeled and chopped
2 sticks celery, cut into pieces
3 garlic cloves (optional,)
2 vegetable bouillon cubes
2 tablespoons paprika
1 teaspoon dried basil, fresh is best
500 ml tomato juice
black pepper

Steps:

Peel and chop onion.
Peel and chop potatos.
Wash and chop celery.
Peel garlic chop if preferred.
Place above ingredients in a pan and cover with water. Add stock cubes.
Bring to boil and cook until potatos are cooked.
Add fresh tomatoes, tomato juice and basil.
Cook for a further 15 - 20 minutes.
Add paprika and black pepper to taste.
Allow to cool slightly.
Liquidize and then sieve the soup.
Serve with slices of bread dipped in olive oil.
Soup can be frozen.
.

VEGETABLE SOUP WITH VERMICELLI

Vegetable Soup with Vermicelli image

This soup is a colorful addition to any buffet. It is also an excellent soup for a one-course supper served with home-baked bread and a green salad. This recipe is from "Entertaining," by Martha Stewart.

Provided by Martha Stewart

Categories Food & Cooking Soups, Stews & Stocks Soup Recipes

Number Of Ingredients 12

Ingredients

2 large onions, thinly sliced
1/2 cup olive oil
2 cloves garlic, minced
2 large red peppers, cut into 1-by-1/4-inch strips
1 pound carrots, peeled and cut into 1/2-inch cubes
4 cups diced potatoes, cut into 1/4-inch cubes
8 cups rich chicken broth
2 pounds green beans, cut into 1-inch pieces
3 small zucchini, cut lengthwise into quarters and sliced 1/4-inch thick
1/2 pound vermicelli
Salt and pepper
1/2 cup chopped parsley

Steps:

In a heavy 6-quart casserole, saute the onions in the oil until soft. Add the garlic, red peppers, and carrots. Cook 5 minutes. Add the potatoes and stock and simmer until potatoes are almost tender.
Add the green beans and zucchini and simmer 5 minutes. Stir in the vermicelli and continue cooking until the vermicelli is al dente. Season with salt and pepper and sprinkle with parsley. Serve piping hot.