Vegetable and Vermicelli Soup

Prep. 20 mins

Cooking 40 mins

Serving 4

Healthy

INGREDIENTS Measurements

2 Tbsp. olive oil

1/4 cup onions, finely chopped

2 1/4 lbs. (1 kg) beef, bone-in (any cut is fine)

2 Tbsp. tomato paste

8 cups water

1/4 cup celery, finely chopped

1 red bell pepper, finely chopped

1 zucchini, finely chopped

1 large carrots, peeled and finely chopped

2 tomatoes, finely chopped

2 tsp. fresh cilantro, chopped

1/2 cup brown lentils

1/2 cup chickpeas canned or cooked

1/2 cup all-purpose flour

1 cup plain yogurt

Salt and pepper

1/2 cup short vermicelli

1/4 cup fresh cilantro leaves

METHOD

• In a skillet, heat the oil over medium-high heat and sauté the onions until they become transparent.
• Rinse the meat well and pat dry. Add the meat and tomato paste to the onions, stirring occasionally for 10 minutes.
• Pour in the water and simmer for 15 minutes, until it starts bubbling.
• Add the lentils and chickpeas and simmer until al dente.
• Add the celery, red bell pepper, carrots, tomatoes, and chopped cilantro. Simmer on low heat for 30 to 40 minutes.
• In a mixing bowl, combine some of the stock from the pot with plain yogurt and all-purpose flour and mix well. Gradually add the mixture to the soup while stirring. Season with salt and pepper. Simmer on low heat until it starts bubbling.
• Add the cilantro leaves and short vermicelli. Cook until pasta is fully cooked.

CHEF NOTES

This soup can be prepared with chicken and rice instead, following the same steps.