Turkish Zucchini Vermicelli Soup Vegan
Created by dienia b on March 21, 2025
- Servings: 8
- Prep Time: 9m
- Cook Time: 30m
- Recipe #44345
Ingredients
- 3 tablespoons vegetable oil
- 2 cups zucchini, grated
- 4 tablespoons flour
- 1/2 teaspoon salt
- 1/8 teaspoon pepper
- 8 ounces dry short cut vermicelli pasta
- 15 ounces chickpeas, undrained (1 can)
- 15 ounces corn, undrained (1 can)
- 6 cups water
- 1 teaspoon dried mint, to taste.
How to Make
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Step 1: Grate the zucchini.
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Step 2: Heat oil in a stockpot and add grated zucchini and saute until tender.
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Step 3: Add flour and seasonings.
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Step 4: Lightly brown for a few minutes.
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Step 5: Add water and stir well, until no lumps.
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Step 6: Add vermicelli, chickpeas and corn, cook until vermicelli is tender.
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Step 7: Add seasoning to taste, stir and remove from heat.
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Step 8: Sprinkle dried mint while serving.
Nutritional Facts
- Serving Size: 1 (339.8 g)
- Calories 244.6
- Total Fat - 7.4 g
- Saturated Fat - 0.7 g
- Cholesterol - 0 mg
- Sodium - 432.1 mg
- Total Carbohydrate - 40.8 g
- Dietary Fiber - 7.1 g
- Sugars - 1.7 g
- Protein - 6.7 g
- Calcium - 35.4 mg
- Iron - 1.6 mg
- Vitamin C - 8.8 mg
- Thiamin - 0.1 mg