🍽️Soup

Classic French-Style Vegetable Vermicelli Soup

Name: Classic French-Style Vegetable Vermicelli Soup
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 4 servings
Cuisine: Soup
Ingredients: 1 cup grated carrots; 2 cups chopped celery; 1 cup chopped green beans; 1 cup chopped onions; 1 cup chopped tomatoes; 1 tablespoon grated garlic; 2 tablespoons tomato paste; 4 cups beef broth; 200 g vermicelli noodles; 1/2 teaspoon ground saffron; 2 tablespoons cream or lemon juice; 3 tablespoons chopped parsley; Oil, salt, and black pepper, to taste

"Transport your senses to a rustic French bistro with this elegant, saffron-infused vegetable soup that perfectly balances hearty nutrition with gourmet sophistication."

Prep:15 min

Cook:45 min

LevelMedium

Analyzing...

● Ingredients

1 cup grated carrots
2 cups chopped celery
1 cup chopped green beans
1 cup chopped onions
1 cup chopped tomatoes
1 tablespoon grated garlic
2 tablespoons tomato paste
4 cups beef broth
200 g vermicelli noodles
1/2 teaspoon ground saffron
2 tablespoons cream or lemon juice
3 tablespoons chopped parsley
Oil, salt, and black pepper, to taste

🌱 High Fiber🌱 Nut-Free🌱 Egg-Free🌱 Dairy-Free Option⚡ Medium

❤️Health88%

😋Taste92%

🥳Joy85%

👨‍🍳Difficulty35/100

📜 The Story

This dish draws inspiration from the 'potage' traditions of the French countryside, where seasonal vegetables are slowly simmered to create a soul-warming base. The inclusion of saffron reflects the Mediterranean influences of Provence, elevating a simple farmhouse staple into a fragrant, golden-hued delicacy.

🧬 Flavor DNA

🍋Sour

4/10

🧂Salty

5/10

🌶️Spicy

2/10

🍯Sweet

3/10

🍄umami

7/10

☕Bitter

2/10

✨ Sensory Profile

"A vibrant mosaic of garden-fresh vegetables suspended in a shimmering, saffron-scented broth that fills the kitchen with earthy, floral notes. The silky glide of delicate vermicelli contrasts beautifully with the tender crunch of celery and beans, finished with a velvety swirl of cream that coats the palate."

Chef's Mastery

💡

The Secret

For an extra layer of depth, toast the dry vermicelli in a pan with a teaspoon of butter until golden brown before adding it to the soup to impart a nutty aroma.

⚠️

Avoid This

Overcooking the vermicelli is common; because the noodles are so thin, they will continue to soften in the residual heat even after the pot is removed from the stove.

❄️

Storage

Keep in an airtight container for up to 3 days, but be prepared to add a splash of broth when reheating as the noodles will absorb much of the liquid over time.

Instructions

Heat a drizzle of oil in a large pot over medium heat. Add the chopped onions and sauté until soft and lightly golden, about 5 minutes.

Stir in the grated carrots, celery, green beans, and chopped tomatoes. Cook for 3–4 minutes, allowing the vegetables to soften slightly.

Add the grated garlic and tomato paste, stirring until fragrant and well combined.

Pour in the beef broth and bring the soup to a gentle simmer. Reduce the heat to low and cook for 15–20 minutes, until the vegetables are tender and the flavors meld.

Add the vermicelli noodles, ground saffron, salt, and black pepper. Stir carefully to prevent the noodles from sticking together.

Cover and continue cooking for 5–7 minutes, or until the noodles are tender and the soup has slightly thickened.

Remove from heat and stir in the cream for richness or lemon juice for a fresh, bright finish.

Serve hot, garnished with chopped parsley.