Soup have a special place in Turkish cuisine; traditionally meals always start with a soup. For my small family, a hearty soup can be a main course itself with some nice crusty bread next to it. I made this lovely Turkish vegetable soup with orzo pasta today and it went down very well. My son was under the weather and after having the soup, he said, “I love this corba, mummy, just what the doctor ordered!” – best compliment to my ears.
Orzo pasta or “sehriye” as we call it in Turkish fits in this soup very well, thickens the broth beautifully and makes it substantial. Being a lemon fan, I give a generous squeeze, with plenty of red pepper flakes or Aleppo pepper over the soup for a delicious heat, when serving. You can also crumble some feta cheese over the top before serving if you’d like too. For a gluten-free option, you can use rice instead of orzo pasta.
Many wholesome soups, regional specialties, pastries, vegetables cooked in olive oil and more are included at my cookery book, Ozlem’s Turkish Table, Recipes from My Homeland, Signed copies now 25 % Off at this link, as well as our new Ozlem’s Turkish Table apron here, delivered worldewide including the US.
I hope you enjoy this delicious, easy and wholesome Turkish soup, Sehriyeli Sebze Corbasi, Afiyet Olsun,
- 1 onion, finely chopped
- 2 bell peppers (red, yellow or green), deseeded and coarsely chopped
- 2 medium carrots, chopped in small pieces
- Handful of flat leaf parsley, finely chopped
- Juice of 1 lemon
- 180 gr / 6¼ oz / 1 full cup orzo pasta
- 30 ml/ 2 tbsp. olive oil
- 400 gr / 1 can of chopped tomatoes
- ½ tbsp. double concentrated tomato puree
- 1.10 litres / 2 pints hot water or vegetable stock
- Salt and ground black pepper to taste
- 10 ml / 2 tsp. Turkish red pepper flakes or chili flakes
- Extra wedges of lemon to serve
- Crusty bread or pide bread to serve
- Heat the olive oil in a heavy, wide sauce pan and add the onions, peppers and carrots. Stir and cook for 2-3 minutes, they will start to soften up.
- Pour in the hot water or vegetable stock. Also pour in the chopped canned tomatoes and the tomato puree, stir well. Cover and bring to to the boil.
- Stir the pot and cover again, cook for 10 minutes at medium to low heat.
- Then add the orzo pasta, season with salt and ground black pepper and combine well. Cover and cook for another 10 minutes at medium to low heat, stirring occasionally.
- Once the orzo pasta is cooked, stir in the parsley, pour in the lemon juice and combine well. Check the seasoning and add more salt and ground black pepper, if needed. Turn the heat off.
- Serve hot with Turkish red pepper flakes or chili flakes over the soup, with extra wedges of lemon and crusty bread by the side. Afiyet Olsun.
Beautifully colorful soup, perfect heartwarming winter food. Would’ve loved to be in the upcoming class, Ozlem, the menu is a pure treat! xxPeri.
Thank you dear Peri, how I would have loved to have you at the class too! You will be with us in spirits – the soup is a keeper, so easy, delicious and packed with goodness, glad you enjoyed it, much love, Ozlem xx
It’s def. soups weather here – I could do with a bowl of your çorba now.
How I wished you could pop in Annie and we could have the corba with you now, finishing the left overs today, equally as delicious!:) Ozlem xx
Hi!There.. i’m leaving in Johor Baharu,Malaysia.. everyday i cooked for 20 Turkish exptraite who working here.. they love my cooking as i learn and follow all the dishes from your blog, i would like to thank to you because you are my saviour…
Merhaba Yatie, thank you so much for your kind note, i am delighted my recipes here are enjoyed by you and your guests, so kind of you to share, thank you!
Özlem’ciğim, I love this latest recipe. Sounds both healthy and comforting. It will definitely join my recipe list. Thanks. Ailene selamlar ve sevgilerimizle, J ve M xoxo
Jolee’cigim, you are most welcome – a staple soup in our table, pleasure to share, cok selam ve sevgiler ikiniz, Ozlem xxx
This looks really delicious and especially hearty. Is this a real Turkish recipe, a Turkish classic?
It is indeed, a delicious and healthy soup that I have been enjoying with my family since my childhood, hope you enjoy it too, thank you for your note.
My family loves çorba to start dinner, too! We always have some before big, extended-family meals. The Mexican way of eating soup sounds similar to this: instead of lemon, chili flakes and parsley, it’s lime, chili sauce and cilantro! “Condimenting” soup is the best way to eat it. Can’t wait to try this recipe, it looks çok güzel!
Merhaba Terra, many thanks for your lovely note! Indeed similarities between our cuisines and we love adding flavors with spices, herbs and lemon juice, do hope you enjoy this, afiyet olsun!
Amazing recipe! Followed to the t and ended up so delish! So appetizing and nutritious. What Turkish cuisine is all about. Tesekkurler Ozlem!
Merhaba, many thanks for your kind note; so glad you enjoyed this wholesome recipe – Afiyet olsun! I am very passionate about how healthy Turkish cuisine is too.
We are delighted that my cookery book Ozlem’s Turkish Table just got the Gourmand Best in the World award in Food Heritage category : ) Fantastic news Turkish cuisine; Signed hard back copies of my book is available at this link and delivered worldwide, if interested in, Afiyet Olsun, stay well
I’ve just made the soup and can’t wait to sit down later with the family.
This soup sounds very healthy and we have a vegan in the family so perfect for him!!
Thanks for sharing
Merhaba dear Alev, so delighted to hear it, Afiyet Olsun! Ozlem
Hi how much liquid in total .. 2 pints or 1.5 liters. .. one would be four cups the other 6 cups ? Ty
Merhaba, thank you for your note – about 1.10 liters / 2 pints works well here, you can increase the liquid amount a bit more if you wish, as orzo swells quite a bit. I hope you enjoy it, Afiyet Olsun, Ozlem
This is a wonderful and healthy recipe. Thank you for this!
Merhaba for your kind note – so glad you enjoyed my recipe, afiyet olsun, Ozlem