<\/p>\n
Persian Vermicelli Soup, or Soup-e Reshteh Faranaghi, is the ultimate comfort food. This tasty soup is usually served as a starter at Persian celebrations and combines tender vermicelli noodles, bright turmeric, crunchy carrots, hearty potatoes, rich tomato paste, and savory chicken broth. Fresh parsley and cilantro give it a distinct Persian vibe, and a squeeze of lemon at the end adds a nice touch of freshness.<\/p>\n Make sure to toss in the vermicelli noodles toward the end so they stay nice and firm\u2014they should have that perfect bite. You might already have the ingredients at home, or you can add them to your shopping list now. This Vermicelli Soup is super quick to whip up and a great way to dive into some tasty Persian cuisine. If you like it, why not keep exploring? There are plenty of other comforting Persian recipes on the site that you’ll love!<\/p>\n This soup is a classic go-to in Persian cuisine for battling colds and has been passed down for years. It’s warm, hearty, and packed with nutrients that can really help you feel better when you’re not feeling great. Make sure to use fresh ingredients like carrots and potatoes for a touch of sweetness, and don’t forget the tomato paste for that rich flavor. Fresh herbs are a must too, as they add that aromatic kick.<\/p>\n This tasty Vermicelli Soup isn\u2019t just limited to chicken broth; you can totally use beef or fish broth too! In this recipe, I went with the classic chicken flavor. If you want to keep it meat-free, just skip the chicken and go vegetarian. You could also throw in some lentils, chickpeas, or beans for a heartier meal. Plus, if you swap out the vermicelli noodles for glass noodles, you\u2019ll have a gluten-free option. The possibilities are endless, and that\u2019s what makes cooking so fun\u2014you can mix it up however you like!<\/p>\n<\/div>\n I\u2019m jumping on the Soup Boom by NomNoms.de<\/a><\/strong>\u00a0to celebrate our love for soups! While a lot of Asian soups are super popular, I\u2019m really excited to share a taste of my culture with Persian Vermicelli Soup. What\u2019s your go-to comfort soup? Drop your favorites in the comments, and make sure to check out the other Soup Boom participants\u2014you\u2019ll definitely find some tasty ideas!<\/p>\n Whatinaloves vegane Kartoffel-Lauch-Suppe<\/a><\/strong> 1\/2 chicken breast<\/p>\n 1 onion finely chopped<\/p>\n 1\/2 tsp turmeric<\/p>\n 2 liters water<\/p>\n 1 carrot, finely diced<\/p>\n 1 potato, finely diced<\/p>\n 1 tbsp tomato paste<\/p>\n 100 g vermicelli soup noodles<\/a><\/strong><\/p>\n 40 g parsley chopped<\/p>\n 25 g cilantro chopped<\/p>\n 30 ml freshly squeezed lemon juice<\/p>\n Salt and pepper to taste<\/p>\n 1 tbsp chili flakes optional<\/p>\n Boil about 2 liters of water, add the chicken breast, salt, and turmeric, and cook for 5 minutes. Remove the chicken from the broth and shred it into small pieces using a fork.<\/p>\n Heat a bit of oil in a pot and add the chopped onion. Saut\u00e9 until softened and lightly golden. Add the shredded chicken and stir well.<\/p>\n Next, add turmeric and black pepper, frying briefly until fragrant. Stir in the tomato paste and cook until it releases its color.<\/p>\n Add the diced potatoes and carrots to the pot and mix thoroughly. Now add the chopped parsley and cilantro. Mix in the vermicelli noodles and cover the pot again. Let the soup simmer for about 5 minutes.<\/p>\n After this time, uncover and stir to prevent the vermicelli from sticking together. BEFARMAYID!<\/p>\n Susan<\/p>\n The items marked with * are affiliate links, referral links. If you buy through this link, I get a small commission. The price stays the same for you and you can easily support my efforts. A big thank you \u2665<\/span><\/p>\n![\"\u200ePersische](\"https:\/\/labsalliebe.com\/en\/wp-content\/uploads\/sites\/2\/2024\/11\/Persische-Vermicelli-Suppe-683x1024.jpeg\")
<\/a><\/p>\n\n\t\t\t
![\"Persian](\"https:\/\/labsalliebe.com\/en\/wp-content\/uploads\/sites\/2\/2024\/11\/Persische-Vermicelli-Suppe-7-e1732197681107-682x1024.jpeg\")
<\/a>\n\t\t\t<\/dt><\/dl>\n\t\t\t
![\"Persian](\"https:\/\/labsalliebe.com\/en\/wp-content\/uploads\/sites\/2\/2024\/11\/Persische-Vermicelli-Suppe-15-683x1024.jpeg\")
<\/a>\n\t\t\t<\/dt><\/dl>
\n\t\t<\/div>\n\nPERSIAN VERMICELLI SOUP<\/h2>\n
![\"\u200ePersische](\"https:\/\/labsalliebe.com\/en\/wp-content\/uploads\/sites\/2\/2024\/11\/Persische-Vermicelli-Suppe-9-683x1024.jpeg\")
<\/a><\/div>\n\n\t\t\t
![\"Persian](\"https:\/\/labsalliebe.com\/en\/wp-content\/uploads\/sites\/2\/2024\/11\/Persische-Vermicelli-Suppe-5-683x1024.jpeg\")
<\/a>\n\t\t\t<\/dt><\/dl>\n\t\t\t
![\"Persian](\"https:\/\/labsalliebe.com\/en\/wp-content\/uploads\/sites\/2\/2024\/11\/Persische-Vermicelli-Suppe-13-683x1024.jpeg\")
<\/a>\n\t\t\t<\/dt><\/dl>
\n\t\t<\/div>\n\nPERSIAN VERMICELLI SOUP FOR COLDS<\/h2>\n
\n\t\t\t
![\"Persian](\"https:\/\/labsalliebe.com\/en\/wp-content\/uploads\/sites\/2\/2024\/11\/Persische-Vermicelli-Suppe-6-683x1024.jpeg\")
<\/a>\n\t\t\t<\/dt><\/dl>\n\t\t\t
![\"Persian](\"https:\/\/labsalliebe.com\/en\/wp-content\/uploads\/sites\/2\/2024\/11\/Persische-Vermicelli-Suppe-10-683x1024.jpeg\")
<\/a>\n\t\t\t<\/dt><\/dl>
\n\t\t<\/div>\n\n![\"\u200ePersische](\"https:\/\/labsalliebe.com\/en\/wp-content\/uploads\/sites\/2\/2024\/11\/Persische-Vermicelli-Suppe-8-683x1024.jpeg\")
<\/a><\/p>\nMY TIPS FOR VARIATIONS OF VERMICELLI SOUP<\/h2>\n
![\"\u200ePersische](\"https:\/\/labsalliebe.com\/en\/wp-content\/uploads\/sites\/2\/2024\/11\/Persische-Vermicelli-Suppe-3-683x1024.jpeg\")
<\/a><\/div>\n<\/div>\n<\/div>\n#SUPPENBOOM<\/h2>\n
\nJankes Seelenschmaus Tortellini-Suppe<\/a><\/strong>
\nELBCUISINE Wohltuende Rinderbr\u00fche mit feinen Pilzen<\/a><\/strong>
\nBarbaras Spielwiese Rote Bete Suppe, indisch angehaucht<\/strong>
\n<\/a><\/p>\n![\"\u200ePersische](\"https:\/\/labsalliebe.com\/en\/wp-content\/uploads\/sites\/2\/2024\/11\/Persische-Vermicelli-Suppe-16-778x1024.jpeg\")
<\/a><\/p>\n\n\t\t\t
![\"Persian](\"https:\/\/labsalliebe.com\/en\/wp-content\/uploads\/sites\/2\/2024\/11\/Persische-Vermicelli-Suppe-14-683x1024.jpeg\")
<\/a>\n\t\t\t<\/dt><\/dl>\n\t\t\t
<\/a>\n\t\t\t<\/dt><\/dl>
\n\t\t<\/div>\n\nINGREDIENTS FOR VERMICELLI SOUP<\/h2>\n
PREPARATION OF VERMICELLI SOUP<\/h2>\n
\nPour in salt, 1 liter of water, and the chicken broth. Cover and let it cook for 15 minutes until the vegetables are tender.<\/p>\n
\nOnce the vermicelli is soft, turn off the heat. Wait 5 minutes, then stir in the lemon juice. Sprinkle with chili flakes if desired. The soup is ready to serve.<\/p>\n![\"\u200ePersische](\"https:\/\/labsalliebe.com\/en\/wp-content\/uploads\/sites\/2\/2024\/11\/Persische-Vermicelli-Suppe-2-683x1024.jpeg\")
<\/a><\/p>\n<\/div>\n<\/div>\n![\"Persian](\"https:\/\/labsalliebe.com\/en\/wp-content\/uploads\/sites\/2\/2024\/11\/Persische-Vermicelli-Suppe-2-150x150.jpeg\")
<\/div>\n\t\t