Tomato Soup with Walnuts and Vermicelli

Total Time
47mins
Prep 15 mins
Cook 32 mins

I had this fantastic soup tonight and was totally blown away by how flavourful it was! This is probably the best soup I've tasted, and what's better is that it makes a low-cal yet satisfying meal. Note: Using vegetable margarine makes this vegan. This is from www.meals.com

Ingredients Nutrition

Directions

  1. In a large pot, heat 3 tablespoons of the butter and sauté onions until golden.
  2. With a mortar and pestle, pound together garlic, salt, pepper and coriander seed.
  3. Stir ground walnuts into onions along with garlic mixture, water and pasta.
  4. Simmer, covered, for 20 minutes.
  5. In a separate pan, cook tomatoes over low heat until softened.
  6. Stir them into the soup and simmer for 5 minutes more.
  7. Add parsley, cilantro and the remaining 1 tablespoon of butter and simmer a few minutes longer before serving.
  8. Serve hot with warm toasted garlic bread.
  9. Note: If the tomatoes are not ripe enough for full flavor, either add 1 teaspoon tomato paste or substitute two 16-ounce cans tomatoes, drained.

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