Vegan Ash Reshteh Soup

Prior to the revival of the blog I have to say I’m in awe of how many people got in touch via e-mail and social media just to reach out and share their story. One such person was The Persian Vegan – a Facebook page dedicated entirely to plant-based Middle Eastern dishes – sound familiar? Needless to say I was elated to hear from Cyrus -it’s so great to connect with like minded people and he has definitely found a fan in me.

Especially after I made his divine recipe for Ash Reshteh soup – a bean based Persian soup choc full of chickpeas, kidney beans and lentils not to mention green herbs galore and gluten-free noodles. Since I received so many requests to share the recipe, I asked Cyrus if he would mind and he happily gave me his blessing. So without further ado I present to you the best soup recipe I’ve made in a very long time!

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Vegan and Gluten Free Ash Reshteh Soup

Ingredients:

  • 1 cup cooked kidney beans
  • 1 cup cooked chickpeas
  • 1 cup cooked brown lentils
  • 2 medium onions, chopped (reserve some for garnish)
  • 3 cloves of garlic, crushed
  • 1 cup of gluten free noodles, dry
  • Small bunch of cilantro, parsley, dill and spring onions, chopped
  • 1 cup of baby spinach
  • 2 tbsp organic coconut oil
  • 1 tbsp curry powder
  • 1 tsp turmeric powder
  • 1/2 a bouillon cube (optional, I use the Kallo Organic brand)
  • 2.5 cups of water

Instructions:
1. Sautée half of the onions with 1 tbsp of coconut oil in a large pot. Add the garlic and cook for roughly 4 mins on medium heat or until the onions are translucent.
2. Add in the beans and lentils along with half the water and let boil for a few minutes before adding in the chopped herbs and spinach.
3. Add in seasonings and the stock cube if using then allow to simmer for 10 minutes or so until greens cook down and flavour intensifies.
4. Add in the gluten-free noodles (I recommend breaking them up if they aren’t already) and the rest if the water. Cook until noodles are done then season with sea salt and black pepper.
5. Fry the remaining onions lightly until golden and garnish. Serve with a lemon wedge if desired, I found it added just enough zing to give the recipe a kick with the rich herby taste.

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Not only did this soup come together in no cinch it also made for great leftovers as the flavours only seem to get richer with time. Make it, and make it soon!


On a separate note I apologise for the funky formatting as I’m currently blogging from a Caribou Coffee at the airport waiting for my flight to board. Yes that’s right – I’m escaping on a short getaway for Eid break! As for where – you’ll have to wait and find out ;).

See you on the other side, dear readers!

5 comments

  1. Enric says:

    Looks awesome.
    What type of curry powder do you use?
    I have garam masala and “chana masala”… I can actually get any type I want from our local Asian or Moroccan shops.

  2. rachel says:

    This looks amazing – I’ve had ash before at a holiday market here in NYC, made by an adorable Persian man. So this brings back memories. Bookmarking this recipe so I can make it myself some day!

    • Nada says:

      You can add them along with the beans! If you’re adding them uncooked, I recommend boiling them separately till they’re at halfway point before adding them in.

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