Spicy tomato soup with vermicelli

Spicy tomato soup with vermicelli

By
From
Saha
Serves
8
Photographer
Matt Harvey

This is a gorgeously thick, spicy and comforting tomato soup that I remember well from my childhood. It’s quick and easy to make. Dried vermicelli noodles are often added to Arabic soups and rice dishes to add texture, colour and a lovely nutty flavour.

Ingredients

Quantity Ingredient
100ml olive oil
1 large brown onion, finely chopped
1 leek, finely chopped, white part only
2 garlic cloves, finely chopped
1 long red chilli, seeded, scraped and finely shredded
1 teaspoon turmeric
2 teaspoons ground coriander
1 teaspoon ground cumin
1/2 teaspoon ground ginger
1 teaspoon honey
1 tablespoon tomato paste
1 x 400g can chopped tomatoes
500ml vegetable or good-quality chicken stock
salt and pepper
100g dried vermicelli noodles
chopped fresh parsley, (optional)

Method

  1. Heat half the oil in a large saucepan and sauté the onion, leek, garlic and chilli until they start to soften. Add the spices, honey and tomato paste and cook for a few more minutes. Add the tomatoes and stock and season with salt and pepper. Bring the soup to the boil, then lower the heat and simmer gently for 20 minutes.
  2. Use your hands to roughly break the vermicelli. Heat the remaining oil in a heavy-based frying pan and sauté the noodles until they colour golden brown. Tip into a sieve and drain away the oil. Add to the soup and simmer gently for 8–10 minutes until the noodles are tender. Garnish with parsley if you like and serve with hunks of crusty buttered bread.
Tags:
Saha
Malouf
Lucy
Greg
Lebanon
Lebanese
Syria
Syrian
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