Sehriyeli Sebze Çorbası
(Vegetable Soup with Vermicelli) Recipe

Origin: Turkey Period: Traditional

Ingredients

2 tbsp butter
1 medium onion, chopped
1 tsp salt (or to taste)
40g carrot, peeled and finely cubed
40g celery root, peeled and finely cubed
2 tbsp tomato purée
3 tbsp flour
850ml chicken stock
45g green beans, ends trimmed and cut into 1cm lengths
1 small white potato, peeled and finely cubed
50g vermicelli noodles
45g garden peas, frozen
black pepper, to taste

For the Garnish:
1 tbsp freshly-grated lemon zest
1 tbsp parsley, chopped
1 tbsp dill, chopped

Sehriyeli Sebze Çorbası
(Vegetable Soup with Vermicelli) Preparation:

Method:

Melt the butter in a pan and add the onion and salt. Fry gently for about 6 minutes, or until the onion is soft then add the carrot and celery and continue frying for a further 10 minutes, stirring frequently. At this point add the tomato purée and stir to combine. Add the flour and cook, stirring constantly, for about 3 minutes. Now take the pot off the heat and slowly add the chicken stock, stirring all the while.

When the ingredients are thoroughly combined return the pot to the heat and bring to a boil. Reduce to a simmer then add the potato, vermicelli, peas and green beans. Season with black pepper then cook for about 30 minutes over low heat, or until the vegetables are tender (make sure you stir the mixture occasionally to prevent sticking).

Ladle the soup into warmed soup plates and garnish with the lemon zest, parsley and dill. Serve accompanied with lemon wedges.

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