📝 About This Recipe
Shorbat Khodra is a soul-warming staple in Lebanese households, celebrated for its vibrant medley of seasonal vegetables and aromatic Mediterranean spices. Unlike heavy cream-based soups, this version relies on a rich, golden broth infused with turmeric and cumin, offering a light yet deeply satisfying flavor profile. It is the perfect embodiment of 'Akl el Beit' (home cooking), providing a nutritious, comforting embrace that highlights the natural sweetness of farm-fresh produce.
🥗 Ingredients
The Aromatics
- 3 tablespoons Extra Virgin Olive Oil (high quality Lebanese oil preferred)
- 1 large Yellow Onion (finely diced)
- 4 cloves Garlic (minced)
- 1 medium Leek (white and light green parts only, cleaned and sliced)
The Vegetables
- 2 medium Carrots (peeled and cut into 1/2 inch cubes)
- 2 medium Yukon Gold Potatoes (peeled and cut into 1/2 inch cubes)
- 2 small Zucchini (cut into 1/2 inch half-moons)
- 1 cup Green Beans (trimmed and cut into 1-inch pieces)
- 1/2 cup Green Peas (fresh or frozen)
- 2 pieces Celery Stalks (diced)
Broth and Seasoning
- 6-7 cups Vegetable or Chicken Stock (low sodium)
- 1/2 teaspoon Ground Turmeric (for a golden hue)
- 1 teaspoon Ground Cumin (warm and earthy)
- 1/2 teaspoon Lebanese Seven Spice (or allspice)
- to taste Salt and Black Pepper
- 1/4 cup Vermicelli Pasta (broken into small pieces)
The Finish
- 1/2 cup Fresh Parsley (finely chopped)
- 1/2 lemon Lemon Juice (freshly squeezed)
👨🍳 Instructions
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1
Place a large heavy-bottomed pot or Dutch oven over medium heat and add the extra virgin olive oil.
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2
Add the diced onions and leeks to the pot. Sauté for 5-7 minutes until they become soft and translucent, but not browned.
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3
Stir in the minced garlic and celery. Cook for another 2 minutes until the garlic is fragrant.
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4
Add the carrots and potatoes to the pot. Stir well to coat them in the oil and aromatics, cooking for 3-4 minutes to slightly soften the edges.
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5
Sprinkle in the turmeric, cumin, Lebanese Seven Spice, salt, and black pepper. Stir for 1 minute to toast the spices and release their essential oils.
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6
Pour in the stock. Increase the heat to high and bring the mixture to a gentle boil.
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7
Once boiling, reduce the heat to low, cover the pot, and simmer for 15 minutes.
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8
Add the zucchini, green beans, and vermicelli pasta to the pot. These require less cooking time than the root vegetables.
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9
Cover again and continue to simmer for another 10-12 minutes, or until all the vegetables are fork-tender and the vermicelli is cooked through.
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10
Stir in the green peas during the last 3 minutes of cooking to maintain their bright green color and pop of sweetness.
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11
Turn off the heat. Stir in the fresh lemon juice and half of the chopped parsley.
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12
Taste the broth and adjust the seasoning with more salt, pepper, or lemon juice if necessary.
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13
Ladle the hot soup into bowls and garnish with the remaining fresh parsley before serving.
💡 Chef's Tips
Cut your vegetables into uniform sizes to ensure they cook evenly at the same rate. Don't skip the turmeric; it provides the signature golden color that makes this soup visually stunning. If you prefer a thicker soup, you can lightly mash a few of the potato cubes against the side of the pot. Always use fresh lemon juice at the very end to brighten the flavors; bottled juice lacks the necessary zest. For a gluten-free version, simply omit the vermicelli or replace it with a handful of rice.
🍽️ Serving Suggestions
Serve with warm Lebanese pita bread or crispy toasted pita chips for dipping. Pairs beautifully with a side of Fattoush salad for a complete Mediterranean meal. Add a dollop of Greek yogurt or Labneh on top for a creamy finish. A plate of fresh radishes, spring onions, and olives makes for the perfect traditional accompaniment. Enjoy with a glass of chilled Arak or a simple mint-infused lemonade.