Turkish Chorba Recipe

Turkish Tomato & Vermicelli Chorba

A super easy Low Fat Keto, Paleo friendly soup suitable for vegetarians

Course Soup
Cuisine Turkish
Keyword Healthy, Iftar, Low Carb, Low Fat, Ramaan, Soup, Starter, Turkish
Prep Time 2 minutes
Cook Time 12 minutes
Total Time 14 minutes


  • 1/2 Cup Vermicelli Broken
  • 1 Tsp Olive Oil
  • 1 Tbsp Butter
  • 2 Large Tomatoes Cut In Half & Grated
  • 1 Tbsp Paprika
  • 1 Jug Chicken/Vegetable Stock
  • Salt & Pepper To Taste
  • 1/2 Freshly Squeezed Lemon Add According To Taste


  1. Cut tomatoes in half & grate all of the flesh until you're left with the outer skin & discard.

  2. Meanwhile melt butter & olive oil in a pan, add vermicelli & stir continuously until beginning to turn golden

  3. Add tomato & simmer for a minute

  4. Add the paprika & stir in until it begins to all clump together, add a little salt & pepper to taste

  5. Pour over the stock & lemon juice if using

  6. Simmer on low until vermicelli is cooked through

Recipe Notes

Not much salt is needed because the stock already has an adequate amount, but feel free to add to your liking. Simmer until the vermicelli is cooked, soup begins to thicken & looks rich.

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