Chorba Vegetable Soup
Short, thin noodles are best in this soup. If you can only find long-stranded fideos coiled into bunches, simply break them apart. Broken vermicelli works, too. Makes 6 servings (about 10 cups)
Total time: 30 minutes
6 cups low-sodium vegetable broth
1 cup chopped onions
1 cup diced carrots
1 cup thinly sliced celery
1 cup peeled and diced turnips
1 Tbsp. minced fresh garlic
1 Tbsp. minced fresh ginger
1 tsp. ground turmeric
6 Roma tomatoes
4 oz. dry fideos pasta
1/2 cup chopped fresh flat-leaf parsley
Salt and black pepper to taste
Combine broth, onions, carrots, celery,turnips, garlic, ginger, and turmeric in a pot. Bring soup to a boil over high heat,reduce heat to medium-low, and simmer 15 minutes.
Cut an “X” on the bottom of each tomato.Plunge tomatoes into boiling water,30 seconds, then transfer to an ice water bath. Remove and discard tomato peels and seeds, then chop.
Off heat, stir tomatoes and fideos into soup; let sit 2 minutes. Stir in parsley and season soup with salt and pepper.
Per serving: 129 cal; 1g total fat (0g sat); 0mg chol; 121mg sodium; 25g carb; 3g fiber; 6g protein