Iranian Vegan Ashe Reshteh Soup
Ingredients
- 2 large brown onions, sliced thin
- 1 cup cooked chickpeas or 1 can
- 1 cup cooked red kidney beans or 1 can
- 1 cup cooked lentils or canned
- 1 cup finely chopped fresh parsley
- 1/2 cup finely chopped fresh coriander
- 1/2 cup finely chopped fresh chives
- 1 cup finely chopped fresh spinach
- 150g Reshteh (Persian noodle)
- 200g vegan sour cream or vegan curd
- Salt, as required
- Pepper, as required
- Water, around 8 cups
- Turmeric, as required
Preparation
Place a large saucepan on medium heat, add oil and sliced onion. Heat should not be very high, otherwise onions will burn instead of caramelising. Stir-fry until golden.
Add beans, chickpeas, lentils, salt, pepper and turmeric, and stir gently.
Add chopped parsley, chives, spinach, coriander or Sabzi Ash, and stir.
After 30 minutes, add reshteh and leave it for 30-40 minutes, stirring occasionally.
Turn off the heat, add kashk, and stir.
Serving
For serving, use fried mint, fried garlic, saffron, caramelised onion, and kashk.