Vegetable Soup with Vermicelli

2 tbsp butter1 medium sized onion, chopped

1 tsp salt (if the chicken broth is salty, adjust the amount of salt)

1/4 cup carrot, peeled, cut in small cubes

1/4 cup celery root, peeled, cut in small cubes

2 tbsp tomato paste

3 tbsp flour

3 1/2 cup chicken broth, room temperature

1/4 cup green beans, ends trimmed, cut in 1 cm long chunks

1 small white potato, peeled, cut in small cubes

1/4 cup vermicelli noodles

1/4 cup sweet peas, frozenBlack pepper

Garnish:

1 tbsp lemon zest

1 tbsp parsley, chopped

1 tbsp dill, copped

Sautee the onion with butter and salt for about 5-6 minutes in a medium sized pot. Add the carrot and celery, sautee for about 10 minutes over medium heat, stirring time to time. Add the tomato paste, stir. Add the flour, stir constantly for about 3-4 minutes. Take the pot off the heat and slowly add chicken broth while stirring. Put the pot back on the stove. When the it starts boiling, turn the heat down to low. Add the potato, vermicelli, sweet peas, green beans and black pepper. Cook for about 25-30 minutes over low heat and make sure to stir time to time.Pour the soup on a service plate using a ladle. Sprinkle lemon zest, parsley and dill over the top. Serve this delicious Turkish Soup with lemon wedges on the side.Makes 2-3 servings.