Try this Vermicelli Soup recipe, or contribute your own.
Suggest a better descriptionHeat the oil in a large frying pan and fry the vermicelli until it is golden brown - this happens very quickly. Remove the vermicelli with a slotted spoon and drain on absorbent paper. Discard all but 2 tablespoons of the oil and fry the onion and garlic until golden. Add the reserved vermicelli, parsley, chillies, stock and tomato pur?e and stir so that the pur?e is well mixed in. Cover and simmer for 15 minutes; then uncover and cook for a further 30 minutes, stirring occasionally. When the mixture starts to dry out, it is ready to serve. Discard the onion, garlic, parsley and chillies and serve sprinkled with the parmesan cheese and chopped parsley or keep to reheat the next day.
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Serving Size: 1 Serving (67g) | ||
Recipe Makes: 4 servings | ||
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Calories: 186 | ||
Calories from Fat: 186 (100%) | ||
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Amt Per Serving | % DV | |
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Total Fat 21g | 28 % | |
Saturated Fat 1.5g | 8 % | |
Monounsaturated Fat 13.3g | ||
Polyunsanturated Fat 5.9g | ||
Cholesterol 0mg | 0 % | |
Sodium 1.1mg | 0 % | |
Potassium 10.8mg | 0 % | |
Total Carbohydrate 0.1g | 0 % | |
Dietary Fiber 0.1g | 0 % | |
Sugars, other 0.1g | ||
Protein 0.1g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 186
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