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Persian Noodle Soup Recipe

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★★★★★

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.

Ingredients

Scale

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

Find it online: https://hannahdelgado.com/persian-noodle-soup-recipe/