Spicy Noodle Soup

Makes 6 servings

This enchanting, unusual soup abounds with exotic spices and vivid flavor.

2 teaspoons olive oil
1 large onion, finely chopped
2 teaspoons crushed garlic
1 teaspoon whole or ground caraway seeds
5 1/2 cups water
1/4 cup chopped celery
3 tablespoons tomato paste
1 tablespoon sweet paprika
1 teaspoon ground cumin
1/2 teaspoon turmeric
1/4 teaspoon cayenne pepper
4 bay leaves
salt
black pepper
1 1/2 cups dry vermicelli noodles broken into small pieces
2 tablespoons chopped fresh cilantro or parsley


Heat oil in a large soup pot. When hot, add onion and sauté over medium heat until soft and golden, about 15 minutes. Add garlic and caraway seeds and sauté a few minutes more. Stir in remaining ingredients, except noodles and cilantro or parsley, and bring to a boil. Reduce heat and simmer 5 minutes. Stir in noodles, cover, and cook 15 minutes longer. Stir in cilantro or parsley, and serve immediately.

Per 1-cup serving: 124 calories; 2.4 g fat; 0.4 g saturated fat; 17.5% calories from fat; 0 mg cholesterol; 4.2 g protein; 22.1 g carbohydrate; 2.5 g sugar; 2.4 g fiber; 223 mg sodium; 28 mg calcium; 1.7 mg iron; 4.6 mg vitamin C; 441 mcg beta-carotene; 1.1 mg vitamin E

Recipe from Breaking the Food Seduction by Neal Barnard, M.D.; recipe by Jo Stepaniak; © Jo Stepaniak 2005, published by permission.