Persian Noodle Soup Recipe

Introduction

Persian Noodle Soup is a comforting, flavorful dish packed with wholesome legumes, fresh herbs, and tender noodles. This hearty soup combines vibrant spices and greens for a nourishing meal perfect any time of year.

Ingredients

• 2 tablespoons olive oil
• 1 large onion, diced
• 4 cloves garlic, minced
• 1 teaspoon turmeric
• 6 cups vegetable broth
• 1 cup lentils, rinsed
• 1 cup chickpeas, cooked
• 1 cup navy beans, cooked
• 1 cup kidney beans, cooked
• ½ pound Persian noodles or linguine
• 3 cups spinach, chopped
• 1 cup cilantro, chopped
• 1 cup parsley, chopped
• 1 cup dill, chopped
• Salt and pepper to taste
• Sour cream or yogurt for serving
• Fried onions for garnish

Instructions

1. Step 1: Heat olive oil in a large pot over medium heat. Add diced onion and cook until soft and translucent, about 5 minutes.
2. Step 2: Stir in minced garlic and turmeric, cooking for 1 to 2 minutes until fragrant.
3. Step 3: Pour in the vegetable broth, then add the rinsed lentils, cooked chickpeas, navy beans, and kidney beans. Bring to a boil, then reduce heat and simmer for 20 minutes.
4. Step 4: Add the Persian noodles or linguine to the pot and cook for another 10 minutes or until the noodles are tender.
5. Step 5: Stir in the chopped spinach, cilantro, parsley, and dill. Cook for 5 to 7 minutes more until the greens have wilted.
6. Step 6: Season with salt and pepper to taste.
7. Step 7: Ladle the soup into bowls and top with a dollop of sour cream or yogurt and a sprinkle of fried onions before serving.

Tips & Variations

• Use any mix of cooked beans you have on hand to customize the soup to your preference.
• For a richer flavor, sauté the turmeric with a pinch of cumin or coriander.
• If Persian noodles are unavailable, linguine or thin spaghetti are excellent substitutes.
• Add a squeeze of lemon juice before serving for a bright, tangy finish.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of vegetable broth or water if the soup has thickened.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this soup vegan?

Yes, this recipe is naturally vegan if you omit the sour cream or yogurt topping or use a plant-based alternative.

How do I prevent the noodles from getting mushy?

Cook the noodles just until tender and add them near the end of cooking. Avoid overcooking by testing frequently after adding the noodles.

Persian Noodle Soup Recipe

Print Recipe

★★★★★

4.9 from 108 reviews

A hearty and flavorful Persian noodle soup featuring a medley of beans, aromatic herbs, and tender noodles simmered in a turmeric-spiced vegetable broth. This comforting vegetarian soup is perfect for a nourishing meal and is garnished with sour cream or yogurt and crispy fried onions for added texture and taste.

• Author: Hannah
• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Total Time: 55 minutes
• Yield: 6 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: Persian
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Base Ingredients

• 2 tablespoons olive oil
• 1 large onion, diced
• 4 cloves garlic, minced
• 1 teaspoon turmeric

Legumes and Broth

• 6 cups vegetable broth
• 1 cup lentils, rinsed
• 1 cup cooked chickpeas
• 1 cup cooked navy beans
• 1 cup cooked kidney beans

Noodles

• ½ pound Persian noodles or linguine

Greens and Herbs

• 3 cups spinach, chopped
• 1 cup cilantro, chopped
• 1 cup parsley, chopped
• 1 cup dill, chopped

Seasoning and Garnishes

• Salt and pepper to taste
• Sour cream or yogurt for serving
• Fried onions for garnish

Instructions

1. Prepare the Base: Heat olive oil in a large pot over medium heat. Add the diced onion and cook until soft and translucent, about 5 minutes.
2. Add Garlic and Spices: Stir in the minced garlic and turmeric, cooking for 1-2 minutes until fragrant and well incorporated.
3. Add Broth and Legumes: Pour the vegetable broth into the pot, then add the rinsed lentils, cooked chickpeas, navy beans, and kidney beans. Bring the mixture to a boil, then reduce the heat and let it simmer gently for 20 minutes to allow flavors to meld.
4. Add Noodles: Add the Persian noodles or linguine to the pot and cook for an additional 10 minutes or until the noodles are tender but not overcooked.
5. Stir in Greens and Herbs: Add the chopped spinach, cilantro, parsley, and dill to the soup. Stir thoroughly and cook for another 5-7 minutes until the greens have wilted and the soup is vibrant and fresh.
6. Season: Season the soup with salt and pepper to taste, adjusting the seasoning as desired.
7. Serve: Ladle the soup into bowls and top each serving with a dollop of sour cream or yogurt and a sprinkle of crispy fried onions for an extra layer of flavor and crunch.

Notes

• You can substitute Persian noodles with linguine or any thin pasta of your choice.
• For a richer flavor, use homemade vegetable broth.
• This soup can be made vegan by using a plant-based yogurt or skipping the sour cream altogether.
• Cook legumes in advance or use canned versions to reduce cooking time.
• Adjust the amount of turmeric based on your taste preference for a milder or more robust earthy flavor.

Keywords: Persian noodle soup, vegetarian soup, lentil soup, bean soup, turmeric soup, Middle Eastern soup, healthy soup, easy dinner