A super easy Low Fat Keto, Paleo friendly soup suitable for vegetarians
Cut tomatoes in half & grate all of the flesh until you're left with the outer skin & discard.
Meanwhile melt butter & olive oil in a pan, add vermicelli & stir continuously until beginning to turn golden
Add tomato & simmer for a minute
Add the paprika & stir in until it begins to all clump together, add a little salt & pepper to taste
Pour over the stock & lemon juice if using
Simmer on low until vermicelli is cooked through
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.