Tomato Soup with Cilantro & Vermicelli
- Number of Servings: 4
Ingredients
1 generous bunch of cilantro1 tbsp extra virgin olive oil1 medium onion, chopped1 teaspoon sweet paprika1/2 tsp freshly ground cumin seeds4 garlic cloves, minced1 can (28 ounces) crushed tomatoes in puree4 cups watersalt and pepper1/2 cup broken vermicelliJuice of 1 lime (optional)
Separate about 12 sprigs of cilantro from the bunch and tie the rest into a bundle. Chop the 12 sprigs and set aside.
Heat the olive oil in a large soup pot of Dutch oven over medium heat and add the onion. Cook, stirring, until tender, about 5 minutes, add the paprika, cumin, and half the garlic. Cook, stirring, for about a minute, until fragrant, and add the tomatoes. Cook, stirring from time to time, until the tomatoes cook down a bit and smell very fragrant, about 10 minutes. Add the water, the remaining garlic, the cilantro bunch, and the salt to taste.
Bring to a simmer, reduce the heat and simmer for 30 minutes.
Discard the cilantro bunch. Add the pepper, taste and adjust the salt. Add the vermicelli. Cook until tender about 5 minutes. Stir in the chopped cilantro and the lime juice if you want to use it. Correct season and serve.
Serving Size: 4
Number of Servings: 4
Recipe submitted by SparkPeople user CATCH23.
Heat the olive oil in a large soup pot of Dutch oven over medium heat and add the onion. Cook, stirring, until tender, about 5 minutes, add the paprika, cumin, and half the garlic. Cook, stirring, for about a minute, until fragrant, and add the tomatoes. Cook, stirring from time to time, until the tomatoes cook down a bit and smell very fragrant, about 10 minutes. Add the water, the remaining garlic, the cilantro bunch, and the salt to taste.
Bring to a simmer, reduce the heat and simmer for 30 minutes.
Discard the cilantro bunch. Add the pepper, taste and adjust the salt. Add the vermicelli. Cook until tender about 5 minutes. Stir in the chopped cilantro and the lime juice if you want to use it. Correct season and serve.
Serving Size: 4
Number of Servings: 4
Recipe submitted by SparkPeople user CATCH23.
Nutritional Info Amount Per Serving
- Calories: 136.0
- Total Fat: 4.7 g
- Cholesterol: 0.0 mg
- Sodium: 60.0 mg
- Total Carbs: 23.0 g
- Dietary Fiber: 5.0 g
- Protein: 4.4 g