Soup-e Rejimi (سوپ رژیمی) — Persian Vermicelli & Vegetable Diet Soup

• 180 gOnion, finely diced (about 1 large)
• 15 mlOlive oil (1 tablespoon)
• 250 gTomatoes, grated or finely chopped (about 2 medium; include juices)
• 200 gCarrots, small dice (6–8 mm) (about 2 medium)
• 220 gPotatoes, small dice (8–10 mm) (about 2 small; waxy preferred)
• 150 gGreen peas (fresh or frozen)
• 1200 mlChicken stock, low-sodium (warm if possible)
• 300 mlWater (adjust for desired thickness)
• 6 gFine salt (about 1 teaspoon; add to taste depending on stock)
• 1 gGround black pepper (about 1/2 teaspoon)
• 60 gVermicelli (thin soup pasta), broken into 3–4 cm pieces (very thin vermicelli cooks quickly)
• 10 gPotato starch (about 1 tablespoon)
• 30 mlCold water (to dissolve the potato starch)
• 20 gDried barberries (rinsed and drained)
• 30 mlFresh lemon juice (about 2 tablespoons, plus more to serve)
• 10 gFresh parsley, finely chopped (optional but traditional for freshness)

Instructions

1. 1

   In a medium soup pot, warm the olive oil over medium heat for 1 minute. Add the diced onion and cook 8–10 minutes, stirring often, until translucent and lightly golden at the edges. Add the grated tomatoes and cook 6–8 minutes until the mixture thickens and smells sweet, not raw.

2. 2

   Add the diced carrots and potatoes and stir to coat in the tomato-onion base for 2 minutes. Pour in the warm chicken stock and water, then add salt and black pepper. Bring to a gentle boil over medium-high heat, then reduce to a steady simmer and cook 18–22 minutes, partially covered, until carrots are tender.

3. 3

   Stir in the peas and simmer 4–5 minutes (2–3 minutes if peas are very young and fresh). Add the broken vermicelli and stir well to prevent clumping. Simmer 4–6 minutes, stirring every minute, until the vermicelli is just tender; avoid overcooking, as it will continue softening off heat.

4. 4

   In a small bowl, whisk the potato starch with 30 ml cold water until completely smooth. While stirring the soup, slowly drizzle in the slurry. Simmer 2–3 minutes until the broth looks lightly glossy and slightly thicker. Turn off the heat, stir in barberries, lemon juice, and parsley, then rest 5 minutes before serving.