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Warm up soup with vermicelli

Warm up soup with vermicelli


  • 40 g of salt-free seasoning
  • 1,5 l drinking water
  • 1 hot green pepper
  • 2 tablespoons olive oil (16 g)
  • 1 onion
  • 3 cloves of garlic
  • half a pack of Mill & Folks millet pasta vermicelli
  • fresh parsley leaves and hot green pepper,
  • saffron


Cut the onion into rings and fry them in olive oil. Pour in the water, then add salt-free seasoning, whole hot green pepper, fresh parsley leaves, saffron and garlic. Bring to a boil, being careful not to let the pepper burst (it has the potential to make the soup too spicy for some people). Those who keep away from strong foods can replace it with kapia or bell pepper, but then it is worth cutting it in half because it will be really tasty that way. Strain the soup. Cook the pasta according to the description and mix it with the hot soup. Serve with fresh parsley leaves and hot pepper.

Warm up soup with vermicelli

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