I adopted this recipe from a non-vegan one by leaving chicken and chicken stock out and replacing them with vegetables and Massel chicken style stock powder. For extra flavour, I use Continental Stock Pot Vegetable which comes in a pack of 4 little pots and one pot is enough for this soup. Make sure you use good quality water as water is your biggest ingredient in soups. If you use tap water, the chlorine in water dominates
the taste and it intensifies during the cooking process.
1 small carrot
1 small potato
1/3 cup Şehriye (Turkish vermicelli that can be purchased from Gima in Auburn)
2 teaspoon Massel Stock Powder Chicken Style
1x Continental Stock Pot vegetable
1 litre drinking water
1 tablespoon corn oil
1 teaspoon corn starch
3/2 bunch continental parsley
½ teaspoon freshly cracked black pepper
1 teaspoon sweet paprika
- Peel both potato and carrot and grate.
- Wash and finely chop parsley. Set aside.
- Heat oil in a large pot and add grated potato and carrot. Sprinkle them with chicken style stock, pepper and sweet paprika until the vegetables are slightly cooked. If you are using stainless steel pot and your vegetables stick to the bottom don’t worry as they will release themselves when you cover with
- Boil 1 litre water in kettle and add hot water to the pot along with stock pot vegetable gradually. Make sure that stock pot dissolves completely.
- In a small bowl mix corn starch with cold water let it dissolve. Set
- Add şehriye to the pot and cook for 5 minutes. When şehriye is cooked, give corn starch another stir and add gradually. This will thicken your soup.
- Bring the pot to boil. Before you remove the soup from heat add finely chopped parsley and divide your soup into 4 large soup bowls.
- Drizzle with freshly squeezed lemon juice.