Turkish Vegetable Soup
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 3 potatoes, cut into 1 cm cubes
- 2 large carrots, sliced
- 1 large onion (s), diced
- 3 clove (s) garlic, chopped
- 1 zucchini, halved and sliced
- 1 can chilli beans
- 100 g lentils, red
- 100 g noodles, small ones (e.. soup noodles)
- 1 ¼ liter vegetable stock
- 2 tablespoon olive oil
- 3 large tomatoes, cut into corners
- cumin
- coriander
- salt and pepper
- Paprika powder
- Cayenne pepper
- Sage, fresh or dried
- Thyme, fresh or dried
- Oregano, fresh or dried
- Basil, fresh or dried
- Lovage, fresh or dried
- Marjoram, fresh or dried
- Rosemary, fresh or dried
Print Recipe
Pin Recipe Instructions
- Heat the olive oil in a large saucepan, fry the potatoes, carrots, onion and garlic in it. Then add the chilli beans, pour the vegetable stock and bring everything to a boil. Wash and add the red lentils. After about 5 minutes add the zucchini and tomatoes. Chop the herbs (except the basil) and add to the soup. After another 5 minutes, add the noodles. Carefully season with the spices and add the basil.
- Turkish flatbread tastes best with it.
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