Soup has a special place in Turkish cuisine; thereby traditionally meals always start with a soup. For example, people who live in Turkey, hearty soup can be the main course itself with some nice crusty bread next to it. We give the recipe of this lovely Turkish vegetable soup with orzo pasta today and it went down very well. If you happen to be under the weather and after having the soup, you will love this corba. Moreover, people around you love it, too and you will be full of compliments.
Orzo pasta or “şehriye” as we call it in Turkish fits in this soup very well, thickens the broth beautifully and makes it substantial. Being a lemon fan, I give a generous squeeze, with plenty of red pepper flakes or Aleppo pepper over the soup for a delicious heat, when serving. You can also crumble some feta cheese over the top before serving if you’d like too. For a gluten-free option, you can use rice instead of orzo pasta.
- 1 onion, finely chopped
- 2 bell peppers (red, yellow or green), deseeded and coarsely chopped
- 2 medium carrots, chopped in small pieces
- A handful of flat-leaf parsley, finely chopped
- Juice of 1 lemon
- 180 gr / 6¼ oz / 1 full cup orzo pasta
- 30 ml/ 2 tbsp. olive oil
- 400 gr / 1 can of chopped tomatoes
- ½ tbsp. double concentrated tomato puree
- 1.10 litres / 2 pints hot water or vegetable stock
- Salt and ground black pepper to taste
- 10 ml / 2 tsp. Turkish red pepper flakes or chilli flakes
- Extra wedges of lemon to serve
- Crusty bread or pide bread to serve
- Heat the olive oil in a heavy, wide saucepan and add the onions, peppers and carrots. Stir and cook for 2-3 minutes, they will start to soften up.
- Pour in the hot water or vegetable stock. Also pour in the chopped canned tomatoes and the tomato puree, stir well. Cover and bring to to the boil.
- Stir the pot and cover again, cook for 10 minutes at medium to low heat.
- Then add the orzo pasta, season with salt and ground black pepper and combine well. Cover and cook for another 10 minutes at medium to low heat, stirring occasionally.
- Once the orzo pasta is cooked, stir in the parsley, pour in the lemon juice and combine well. Check the seasoning and add more salt and ground black pepper, if needed. Turn the heat off.
- Serve hot with Turkish red pepper flakes or chilli flakes over the soup, with extra wedges of lemon and crusty bread by the side.
A Healthy Option for The Winter Season
During the winter season, this soup will strengthen your immune system against infections. What’s more, this soup is a much more delicious option than taking medicine. So, enjoy your meal and do not forget to leave a comment!