Vermicelli Soup
A light soup with thin vermicelli noodles—possibly chicken-based or vegetarian. Comforting and quick, ideal for a light lunch or starter.
Ingredients
- 12 ounces vermicelli pasta 2 tablespoons vegetable oil 2 cups water
- 1/4 yellow onion 2 tomatoes
- 1 clove garlic salt to taste
Description
- Using a large saute pan, fry vermicelli in vegetable oil till golden brown.
- In a food processor or blender, blend the water, onion, tomatoes, garlic and salt. Strain.
- Pour blended mixture over the vermicelli and allow to simmer till all the liquid has been evaporated or absorbed.
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