Creamy Potato and Sprouts Soup with Lemon Garlic Vermicelli

1Prepare the Ingredients Rinse the dal (½ cup) and rice (½ cup). Soak them in water separately for 30 minutes. Zest and juice the lemon. Keep aside.

2Cook the Potatoes (3 medium) and Onions In a large pot, heat some olive oil over medium heat. Add the chopped onions and minced garlic (3 cloves). Sauté until translucent. Add the diced potatoes (3 medium) and cook until they start to soften. Pour in the milk (3 cups) and bring to a simmer. Cook until the potatoes (3 medium) are tender.

3Prepare the Vermicelli (1 cup) In a separate pot, cook the vermicelli (1 cup) according to package instructions. Drain and toss with lemon zest, garlic (3 cloves), and a drizzle of olive oil.

4Cook the Sprouts (1 cup) and Noodles In a pan, heat olive oil and sauté the sprouts (1 cup) until they are slightly tender. Cook the whole wheat noodles (½ cup) according to package instructions. Set aside.

5Make the Soup Base Once the potatoes (3 medium) are cooked, blend the soup using a hand blender until smooth. Return the soup to the pot and simmer on low heat. In a small bowl, mix refined flour (¼ cup), whole wheat flour (¼ cup), and a little water to form a smooth paste. Add this to the soup to thicken.

6Final Assembly Add the cooked sprouts (1 cup) and noodles to the soup. Season with salt, pepper, and lemon juice. Serve the creamy potato and sprouts (1 cup) soup hot, garnished with a drizzle of olive oil and some extra lemon zest. Enjoy!