Vermicelli Vegetable soup

SOUPS

This soup is great for a starter, or simply on its own as a light meal. It's great if you have a cold and need warm healthy food!

Budget: Very cheap

Easy on tummy: Excellent

Preparation: 10min  ›  Cook: 20 min  > Serves 4

Ingredients:

1 tbsp sunflower oil

2 onion

1 red pepper

2 carrot

4 potatoes

75g vermicelli

1 bunch of fresh parsley

2 tsp iodised salt

black pepper to taste

Method of preparation:

1. Finely dice the vegetables. Heat the sunflower in a deep pan. Add the onion, fry for 2 mins on medium high heat. Add the rest of the vegetables and cook for further 7-8 mins until they soften, making sure there is a bit of water on the bottom to avoid sticking or burning. 
2. Cover with water, add the salt and cook on medium heat for further 10 mins. Add the vermicelli and break them up a bit. Make sure you stir well the mix as they might lump together. In 2-3 mins they should be cooked. 
3. To serve, add fresh parsley on top and grind some black pepper to taste.