Shorbet Khodra (Vegetable, Chickpea and Vermicelli Soup)
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Ingredients
- 2 tbsp olive oil
- 1 onion
- 2 carrots
- 2 celery sticks
- 300 g waxy potatoes
- 1 tsp ground cumin
- 400 g chopped tomatoes
- 2 courgettes
- 400 g tinned chickpeas
- 75 g vermicelli pasta
- 15 g fresh flat-leaf parsley
- 1 lemon
Nutrition (per serving)
- Calories
- 389 kcal
- Protein
- 14.4 g
- Carbohydrate
- 54.2 g
- of which sugars
- 11.8 g
- Fat
- 10.6 g
- of which saturates
- 1.5 g
- Fibre
- 13.2 g
- Salt
- 0.76 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat the olive oil in a large pan over a medium heat and fry the chopped onion, diced carrots and celery sticks for 8 minutes until soft.
- 2
Add the waxy potatoes, cut into 1cm dice, and the cumin and stir for 1 minute. Add the chopped tomatoes, 1.3 litres water and 1½ tsp salt and simmer for 15 minutes.
- 3
Add the diced courgettes and drained chickpeas and simmer for 8 minutes.
- 4
Break in the vermicelli pasta and simmer for 5 minutes until soft.
- 5
Stir in the chopped parsley and the juice of the lemon, check the seasoning and serve.
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