Hearty Persian Noodle Soup: A Cozy Vegan Delight

Delight in this vegan Persian Noodle Soup, a nutritious and flavorful dish perfect for chilly evenings.

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Prep Time 15

Cook Time 30

Total Time 45

Servings: 6 bowls

Course: Soups

Cuisine: Persian

Calories: 350

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Legumes

1 cup lentils chickpeas or black beans can be substitutes
1 cup beans kidney or pinto beans are great options

For the Noodles

1 pack Reshteh or flat noodles can substitute with rice or gluten-free noodles

For the Fresh Herbs

1 cup parsley fresh dill or mint work beautifully
1 cup cilantro substitute more parsley if needed
1 bunch green onions for garnish

For the Base

1 medium onion shallots for a lighter taste
4 cloves garlic adjust to taste
1 teaspoon turmeric replace with saffron for a premium touch

For the Broth

6 cups vegetable broth homemade adds extra depth

For the Garnish

1 cup yogurt or sour cream use vegan yogurt for a dairy-free option

Equipment

Large pot

Method

Step-by-Step Instructions

Sauté onions in a large pot over medium heat with a splash of oil for 5-7 minutes until translucent.
Add minced garlic and turmeric, cooking for an additional minute until aromatic.
Incorporate legumes and noodles, then pour in 6 cups of vegetable broth and bring to a boil.
Once boiling, reduce heat to low, cover, and simmer for 30 minutes, stirring occasionally.
Fold in fresh herbs, adjust seasoning, and let the flavors meld.
Ladle into warm bowls and garnish with yogurt or sour cream if desired.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 45gProtein: 15gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gSodium: 600mgPotassium: 800mgFiber: 12gSugar: 5gVitamin A: 25IUVitamin C: 30mgCalcium: 10mgIron: 20mg

Notes

Store leftovers in an airtight container for up to 3 days. It can be frozen for up to a month.

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