Vermicelli and Tomato Soup

1Preparation

1. Finely chop the onion, crush the garlic and grate the tomatoes.
2. Break the vermicelli into short pieces if it is long.
3. Pierce the dried lime on two sides.

2Cooking

1. Melt the butter in a pot and toast the vermicelli, stirring constantly, until golden.

   🔥 medium heat⏱ 3 min timer
2. Add the onion and stir until soft.

   🔥 medium heat⏱ 4 min timer
3. Add the garlic, cumin, turmeric and pepper, and stir for 1 minute.

   🔥 medium heat⏱ 1 min timer
4. Add the tomatoes and tomato paste and cook until slightly thickened.

   🔥 medium heat⏱ 4 min timer
5. Pour in the water, add the dried lime and salt and simmer until the vermicelli is completely soft.

   🔥 low heat⏱ 15 min timer

3Serving

1. Remove the dried lime and ladle the soup into bowls.
2. Sprinkle with coriander and serve with lemon wedges.

💡 Tips & common mistakes

• Common mistake: leaving the vermicelli unstirred while toasting — it burns in seconds and turns bitter.
• The vermicelli absorbs liquid as it stands, so add hot water when reheating.

🔁 Substitutions

• Chicken stock can replace the water for a richer taste, though the soup is then no longer vegetarian.