Turkish Vegetable Soup (Sebze çorbası)

Name: Turkish Vegetable Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Turkey
Ingredients: 2 potatoes, 2 carrots, 1 courgette, diced; 1 onion; 100 g celeriac, diced; 1 tomato, grated; 1.3 l vegetable stock; 2 tbsp olive oil, lemon

Overview

Sebze çorbası is a mixed vegetable soup made with whatever is in season, usually potato, carrot, courgette, onion, celeriac and green beans, with a little tomato. In restaurants it is often blended until smooth and served with a squeeze of lemon, while home cooks may leave the vegetables in small cubes. It is light, colourful and suitable for vegans when made with oil instead of butter. It is a common choice for children and anyone looking for a lighter bowl.

History

Vegetable soups have always been part of Turkish home cooking, but the smooth blended version found in modern restaurants owes something to European cream soups and to the electric blender. It sits comfortably among the soups served daily in lokantas, offering a lighter alternative to lentil and meat soups and changing with the seasons. Many families also make it to use up odds and ends from the vegetable drawer.

Main ingredients

Potato, carrot, courgette, onion, celeriac, tomato. The soup is built on vegetable stock and is usually served hot. Diet: vegan; usually gluten-free.

Recipe outline serves 4 · ~45 min

Ingredients

2 potatoes, 2 carrots, 1 courgette, diced
1 onion
100 g celeriac, diced
1 tomato, grated
1.3 l vegetable stock
2 tbsp olive oil, lemon

Method

Soften the onion in oil, add the remaining vegetables and cook for 5 minutes.
Add the tomato and stock and simmer for 25 minutes.
Blend smooth or leave chunky as you prefer.
Season and serve with lemon.

Sources

Description, history and recipe written by SoupWiki and checked against the sources above. Calories and times are rough estimates.