December 14

Iranian Soup

Iranian Soup
Type: Soup
Prep time: 
Cooking time: 
Total time: 
Serves: 4
Aka Imperial Soup, adapted from a recipe in Ita Jones' wonderful cookbook "The Grub Bag". This is a luscious golden soup, feels like eating sunshine!
  • 1 Tablespoon butter
  • ½ teaspoon turmeric*
  • 2 large carrots
  • 2 large potatoes
  • 1 big onion
  • tomato paste
  • 1 cup vermicelli
  • 1 lemon
  • fresh parsley
  1. Peel and coarsely grate the carrots, potatoes and onion.
  2. Sauté the turmeric in the butter for about a minute until bubbly.
  3. Add 1 liter of vegetable bouillon and bring to a boil.
  4. Add the grated vegetables to the pot.
  5. Add 1 heaping tablespoon tomato paste, mixed with a bit of water to smooth it out.
  6. Simmer the soup for 10 minutes.
  7. Add a cup of vermicelli and the juice from 1 lemon.
  8. Cover & simmer approx 5 minutes (until vermicelli is done).
  9. Stir it so that the bottom does not scorch.
  10. Salt & pepper to taste.
  11. Sprinkle ¼ cup minced fresh parsley over the soup.
  12. Serve with salad, bread & butter.
Turmeric is nature's gift to humans. Read about it at :


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Posted December 14, 2011 by trotsig in category "Recipes", "Vegetarian

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