Chorba Vegetable Soup 

Makes 6 servings 

Total time: 30 minutes 

1 cup chopped onion 

1 cup diced carrot 

1 cup thinly sliced celery 

1 cup peeled and diced turnips 

1 Tbdp. Minced garlic 

1 tsp. Ground turmeric 

1 Tbsp. Minced fresh ginger

6 cups low-sodium chicken broth

6 Roma tomatoes 

4 oz. dry fideos pasta 

1/2 cup chopped fresh flat-leaf parsley 

Salt and black pepper to taste 

Combine onion, carrot, celery, turnips, garlic, turmeric, ginger, and broth in a large pot. 

Bring soup to a boil, reduce heat to medium-low, and simmer 15 minutes. 

Boil water in a separate pot. Blanch tomatoes in boiling water for 30 seconds. Let tomatoes cool enough to handle, then remove skins and seeds; chop tomatoes. 

Off heat, stir tomatoes and fideos into soup; let sit 2 minutes. Stir in parsley and season soup with salt and pepper. 

Per serving: 129 cal; 1g total fat (0g sat); 0mg chol; 121 mg sodium; 25g carb; 3g fiber; 6g protein


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