Tomato Soup with Cilantro & Vermicelli
Nutritional Info
- Servings Per Recipe: 4
- 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
View full nutritional breakdown of Tomato Soup with Cilantro & Vermicelli calories by ingredient
Introduction
Adapted from the cookbook Mediterranean Harvest. This is based on a recipe out of North Africa Adapted from the cookbook Mediterranean Harvest. This is based on a recipe out of North AfricaNumber of Servings: 4
Ingredients
-
1 generous bunch of cilantro
1 tbsp extra virgin olive oil
1 medium onion, chopped
1 teaspoon sweet paprika
1/2 tsp freshly ground cumin seeds
4 garlic cloves, minced
1 can (28 ounces) crushed tomatoes in puree
4 cups water
salt and pepper
1/2 cup broken vermicelli
Juice of 1 lime (optional)
Directions
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.
