Vermicelli and Paprika Soup (Dweda Zaara)
Created by Engrossed on May 11, 2013
- Servings: 6
- Prep Time: 10m
- Cook Time: 20m
- Recipe #9540
Ingredients
- 1 to 4 tablespoons olive oil (original has 4 tbsp)
- 1 large onion, finely chopped
- 4 garlic cloves, crushed
- 1 tablespoon paprika
- 1 teaspoon harissa (hreesa, spicy red pepper paste)
- 1/2 teaspoon turmeric
- 4 bay leaves
- 5 cups water
- 4 tablespoons celery, finely chopped
- 2 tablespoons tomato paste
- Salt and pepper, to taste
- 1 1/2 cups vermicelli, crushed
- 2 tablespoons fresh cilantro, finely chopped
How to Make
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Step 1: Heat oil in a saucepan and saute onion over medium heat for 10 minutes.
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Step 2: Add garlic, paprika, harissa, turmeric, and bay leaves and saute a few minutes more.
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Step 3: Stir in remaining ingredients (except vermicelli and cilantro); bring to a boil.
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Step 4: Cook over medium heat for 5 minutes; then stir in vermicelli.
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Step 5: Cover and cook for another 15 minutes; then stir in cilantro and serve immediately.
Nutritional Facts
- Serving Size: 1 (297.4 g)
- Calories 163.4
- Total Fat - 2.6 g
- Saturated Fat - 0.4 g
- Cholesterol - 0 mg
- Sodium - 67.4 mg
- Total Carbohydrate - 34.8 g
- Dietary Fiber - 2.7 g
- Sugars - 8.4 g
- Protein - 1.3 g
- Calcium - 81.6 mg
- Iron - 1.7 mg
- Vitamin C - 11.9 mg
- Thiamin - 0 mg