Vermicelli and Paprika Soup Dweda Zaara
Warm up with the bold and satisfying flavors of Vermicelli and Paprika Soup, also known as Dweda Zaara—a comforting dish brimming with aromatic spices and silky tomato-based broth. This vibrant soup combines the earthy depth of paprika, cumin, and coriander with the lively heat of optional cayenne, creating a fragrant base that complements the delicate strands of tender vermicelli pasta. With its quick preparation time, this recipe is perfect for busy weeknights yet feels special enough for entertaining. Topped with fresh parsley for a burst of herbaceousness and served with zesty lemon wedges for a bright finish, this hearty soup is a soul-warming experience in every spoonful. Ideal for fans of Mediterranean and North African flavors, this one-pot wonder is a must-try for a cozy, crowd-pleasing meal.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium, finely chopped onion
- 3 minced garlic cloves
- 2 tablespoons tomato paste
- 2 teaspoons ground paprika
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 0.5 teaspoon cayenne pepper (optional)
- 400 grams (1 can) diced tomatoes
- 4 cups vegetable or chicken broth
- 100 grams vermicelli pasta
- 1 teaspoon (or to taste) salt
- 0.5 teaspoon (or to taste) black pepper
- 2 tablespoons, chopped (for garnish) fresh parsley
- 4 pieces (for serving) lemon wedges
Instructions
Heat the olive oil in a large pot over medium heat.
Add the chopped onion and sauté for about 3-4 minutes until softened and translucent.
Stir in the minced garlic and cook for an additional 1 minute until fragrant.
Add the tomato paste, paprika, cumin, coriander, and cayenne pepper (if using). Stir well and cook for 2 minutes to allow the spices to bloom.
Pour in the diced tomatoes and stir to combine. Let it simmer for 3 minutes.
Add the vegetable or chicken broth and bring the soup to a gentle boil.
Once boiling, add the vermicelli pasta and cook for 6-8 minutes, or until the pasta is tender.
Season the soup with salt and black pepper to taste. Adjust seasoning if necessary.
Ladle the soup into bowls and garnish with freshly chopped parsley.
Serve hot with a lemon wedge on the side for an optional zing of brightness.
Nutrition Facts
Calories |
26419 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 438.2 g | 562% | |
| Saturated Fat | 56.0 g | 280% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 189839 mg | 8254% | |
| Total Carbohydrate | 5661.7 g | 2059% | |
| Dietary Fiber | 3051.4 g | 10898% | |
| Total Sugars | 4100.4 g | ||
| Protein | 1287.6 g | 2575% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 52988 mg | 4076% | |
| Iron | 920.6 mg | 5114% | |
| Potassium | 306821 mg | 6528% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
