If you’re searching for a warm and comforting dish that not only satisfies your taste buds but also wraps you in a cozy hug, look no further than Persian Noodle Soup. This delightful recipe is not just about feeding your hunger; it’s about immersing yourself in the flavors and traditions that come from Persian cuisine. Rich in legumes, fresh greens, and aromatic spices, this vegan soup is a culinary experience that you’ll want to repeat time and time again.
The appeal of this Persian Noodle Soup lies in its simplicity and the remarkable depth of flavor that can be achieved with minimal effort. Using ingredients you might already have in your pantry, this dish is accessible yet offers a wonderfully exotic taste experience. From the hearty beans to the vibrant greens and herbs, each ingredient contributes to a nourishing bowl that is perfect for any occasion — whether you’re enjoying it alone or serving it to friends and family.
The health benefits of this vegan recipe are impressive – packed with protein and fiber from the legumes, vitamins from the greens, and deliciously seasoned to perfection. It’s ideal for those chilly evenings or simply when you’re in need of wholesome comfort food. Plus, it’s quick to prepare, which means you can enjoy a hot bowl of this soup in just under an hour!
Why You’ll Love This Persian Noodle Soup
- Flavorful and Nourishing: The combination of legumes, fresh herbs, and spices creates a symphony of flavors that invigorates your senses.
- Vegan Delight: This soup satisfies vegans and non-vegans alike, making it a great option for everyone at the table.
- Quick and Easy: With a total time of 55 minutes, this hearty meal is perfect for busy weeknights.
- Customizable: Feel free to adjust the herbs and spices to suit your taste preferences or what you have on hand.
- Full of Nutrients: Packed with protein and fiber, this soup keeps you feeling full and energized.
Preparation Phase & Tools to Use
Before cooking your Persian Noodle Soup, you will want to prepare your kitchen and gather your ingredients. It’s essential to have a large pot or Dutch oven to accommodate the quantity of soup you’ll be making, as this recipe yields about six servings. Make sure to have a good knife for chopping the onions, garlic, and herbs; a cutting board for your prep work; and measuring cups and spoons to ensure the right ingredient quantities. A wooden spoon or a sturdy spatula will be handy for stirring the pot. Additionally, having a can opener ready will make it easier to access those canned legumes unless you’re using home-cooked versions.
Lay out all your ingredients before starting to streamline the cooking process. This ensures that everything is within arm’s reach, allowing you to focus solely on the preparation and cooking. Setting up a clean workspace will enhance your culinary experience as well, making it enjoyable rather than chaotic.
Ingredients
- 2 tablespoons olive oil
- 1 large onion, diced
- 4 cloves garlic, minced
- 1 teaspoon ground turmeric
- 6 cups vegetable broth
- 1 cup lentils, rinsed
- 1 cup cooked chickpeas
- 1 cup cooked navy beans
- 1 cup cooked kidney beans
- 225 grams Persian noodles or linguine
- 3 cups spinach, chopped
- 1 cup cilantro, chopped
- 1 cup parsley, chopped
- 1 cup dill, chopped
- Salt and black pepper, to taste
- Sour cream or yogurt, for serving
- Fried onions, for garnish
Instructions
Step 1: Sauté the Aromatics
In a large pot over medium heat, warm the olive oil. Add the diced onion, stirring regularly for about five minutes until they become soft and translucent. This step is crucial as it enhances the overall flavor of your soup, creating a wonderful base. Follow with the minced garlic and turmeric, allowing them to cook for another one or two minutes until fragrant. The aroma should start to fill your kitchen, enticing everyone around.
Step 2: Simmer the Broth
Next, pour in the vegetable broth and introduce the rinsed lentils, cooked chickpeas, navy beans, and kidney beans into the pot. Bring this mixture to a boil, and then reduce the heat, letting it simmer gently for about twenty minutes. This slow cooking process allows the flavors to meld beautifully, and the lentils to soften, making them more enjoyable in the dish.
Step 3: Add the Noodles
Once the soup has simmered for twenty minutes, it’s time to add the Persian noodles or linguine. Stir them in and continue to cook for an additional ten minutes, or until the noodles reach the desired level of tenderness. Keep an eye on the soup to prevent it from sticking or clumping.
Step 4: Incorporate the Greens
With the noodles cooked, it’s time to fold in the freshly chopped spinach, cilantro, parsley, and dill. Stir these vibrant greens into the soup, letting them cook for another five to seven minutes until they are wilted and tender but still maintain their color and nutrients. This addition not only boosts the visual appeal but also enhances the overall nutrient profile of your delicious noodle soup.
Step 5: Season and Serve
Before serving, season your soup with salt and black pepper according to your taste preferences. Ladle the soup into bowls, and for a finishing touch, add a spoonful of sour cream or yogurt on top along with a sprinkle of fried onions for added texture and flavor. Now your Persian Noodle Soup is ready to be enjoyed!
Variations
- Protein: Feel free to mix and match beans according to your preferences — you can use black beans or even add tofu for variations in taste and texture.
- Vegetables: Enhance the veggie profile with carrots, zucchini, or bell peppers for even more flavor and nutrients.
- Spices: Experiment with different spices such as cumin, coriander or a hint of red pepper flakes for an added kick.
Cooking Notes
- For best results, soak the lentils for a few hours before cooking to ensure they cook evenly and reduce cooking time.
- If fresh herbs are not available, feel free to substitute dried herbs, remembering that dried herbs are more potent, so use them sparingly.
Serving Suggestions
- This soup pairs beautifully with a slice of crusty bread or a warm pita for dipping.
- A side salad with citrus vinaigrette complements the flavors of the soup remarkably well.
Tips
- For a creamier soup, blend a portion of the soup and mix it back in to give it a smooth texture.
- Store leftovers in an airtight container in the fridge for up to three days; freeze for longer storage.
Prep Time, Cook Time, Total Time
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
Nutritional Information
- Calories: Approximately 350 per serving
- Protein: 18 grams
- Sodium: 600 milligrams
FAQs
Can I make this soup gluten-free?
Absolutely! Simply replace the Persian noodles with gluten-free pasta or use rice noodles for a delicious alternative.
How can I store the leftovers?
Store any leftovers in an airtight container in the fridge for up to three days. To reheat, simply warm on the stovetop or in the microwave.
What can I do if I don’t have certain herbs?
No worry! You can substitute with dried herbs or leave them out altogether. The soup will still be delicious.
Can I add more vegetables?
Yes! Feel free to add any vegetables you like — they should be added at different cooking stages according to their cooking times.
Conclusion
In conclusion, Persian Noodle Soup is not just a dish; it’s an experience that warms the heart and soul. It’s full of vibrant flavors, nourishing ingredients, and is incredibly versatile, making it a fantastic addition to any meal plan. Whether you stick to the original recipe or try your own variations, rest assured that this soup will remain a household favorite. So grab your ingredients, roll up your sleeves, and get ready to enjoy every savory spoonful! Don’t forget to share your experience, leave a comment, or let us know your favorite twist on this delightful recipe!
Print
Persian Noodle Soup
- Total Time: 55 minutes
- Yield: 6 servings 1x
Description
If you’re searching for a warm and comforting dish that not only satisfies your taste buds but also wraps you in a cozy hug, look no further than Persian Noodle Soup.
Ingredients
- 2 tablespoons olive oil
- 1 large onion, diced
- 4 cloves garlic, minced
- 1 teaspoon ground turmeric
- 6 cups vegetable broth
- 1 cup lentils, rinsed
- 1 cup cooked chickpeas
- 1 cup cooked navy beans
- 1 cup cooked kidney beans
- 225 grams Persian noodles or linguine
- 3 cups spinach, chopped
- 1 cup cilantro, chopped
- 1 cup parsley, chopped
- 1 cup dill, chopped
- Salt and black pepper, to taste
- Sour cream or yogurt, for serving
- Fried onions, for garnish
Instructions
- In a large pot over medium heat, warm the olive oil. Add the diced onion, stirring regularly for about five minutes until they become soft and translucent.
- Next, pour in the vegetable broth and introduce the rinsed lentils, cooked chickpeas, navy beans, and kidney beans into the pot. Bring this mixture to a boil, and then reduce the heat, letting it simmer gently for about twenty minutes.
- Once the soup has simmered for twenty minutes, it’s time to add the Persian noodles or linguine. Stir them in and continue to cook for an additional ten minutes, or until the noodles reach the desired level of tenderness.
- With the noodles cooked, it’s time to fold in the freshly chopped spinach, cilantro, parsley, and dill. Stir these vibrant greens into the soup, letting them cook for another five to seven minutes until they are wilted and tender.
- Before serving, season your soup with salt and black pepper according to your taste preferences. Ladle the soup into bowls, and for a finishing touch, add a spoonful of sour cream or yogurt on top along with a sprinkle of fried onions for added texture and flavor.
Notes
Store leftovers in an airtight container in the fridge for up to three days; freeze for longer storage.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Soup
Nutrition
- Calories: 350 kcal
- Sodium: 600 mg
- Protein: 18 g