I’m still feeling a bit under the weather, so this will definitely help! It’s delicious and wonderful for sick days. The broth it creates is beautifully light and all those vegetables are jam packed with nutrients.
- Heat a dutch oven over medium-high heat and add a drizzle of vegetable oil. Sauté the sweet potatoes, jalapeño, bell peppers and onion until tender. Add the ginger, garlic and tomatoes to the dutch oven and sauté until fragrant.
- Pour in the water and season with the Biryani seasoning, garlic powder, ginger powder, turmeric, salt and pepper. Add the cooked steak and taste, then season accordingly. Bring to a boil then reduce to a simmer. Cover and cook for 1 hour.
- Add the uncooked vermicelli to the soup and stir until the noodles are cooked through; about 6 minutes.
- Serve and enjoy!