Turkish Style Vegetable Soup With Egg & Lemon Juice

vegetable broth

🥗Healthier: low-sodium vegetable broth

💰Cheaper: water + bouillon cubes

Low-sodium options are healthier, while bouillon is cost-effective.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil is healthier, while canola is often less expensive.

zucchini

🥗Healthier: yellow squash

💰Cheaper: cabbage

Yellow squash is similar in texture, while cabbage is very economical.

red pepper flakes

🥗Healthier: paprika

💰Cheaper: black pepper

Paprika offers flavor without heat, and black pepper is widely available.

Heat butter and olive oil in a large pot.

Add chopped onion and sauté until translucent.

Stir in diced carrot and potato; cook for a few minutes.

Add minced garlic and cook until fragrant.

Incorporate vermicelli and spinach; stir well.

For the base, whisk together egg yolks, flour, and lemon juice in a bowl.

Gradually add hot water to the egg mixture, whisking continuously to avoid curdling.

Pour the egg mixture into the soup, stirring constantly to thicken.

Season with salt, black pepper, oregano, and hot red pepper flakes to taste.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary