Aush is a vegan-friendly Afghan noodle soup, featuring a blend of earthy spices and hearty legumes, topped with a unique hot garlic oil. It's a comforting, fragrant dish, perfect for those seeking a warming, plant-based meal.
Servings 6
Prep Time 15 minutesmins
Cook Time 30 minutesmins
Total Time 45 minutesmins
Equipment
Large Pot
Small frying pan (for garlic oil)
Cutting board and knife
Stirring spoon
Ingredients
For the Soup:
2tbspolive oil
1large onionfinely chopped
1tspground coriander
1tspground turmeric
1/2tspground black pepper
1/4tspground cinnamon
1tsppaprika powder
Saltto taste
6cupsvegetable broth 1.4 liters
1cankidney beans, drained and rinsed15 oz or about 425g
1canchickpeas, drained and rinsed15 oz or about 425g
1candiced tomatoes14.5 oz or about 410g
2tbsptomato paste
2cupschopped fresh spinach60g
Handful chopped fresh cilantro
Handful chopped fresh dill
8ozdried linguine or other thin noodles (egg-free)225g
Spice it Up: Mix in coriander, turmeric, black pepper, cinnamon, paprika powder, and salt. Cook for a minute.
Add Tomato Paste: Stir in the tomato paste and cook for another 2 minutes.
Simmer Soup: Pour in vegetable broth. Add kidney beans, chickpeas, and diced tomatoes. Bring to a boil.
Noodles: Add noodles to the boiling soup. Reduce heat and simmer until noodles are cooked, about 10-12 minutes.
Yogurt Sauce: Combine plant-based yogurt and salt in a bowl.
Add Greens: Stir in spinach, cilantro, and dill into the soup. Cook for 2-3 minutes.
Hot Garlic Oil: In a small pan, heat 3 tbsp olive oil over medium heat. Add sliced garlic, cooking until golden and fragrant. Remove from heat.
Assemble: Serve soup in bowls, top with vegan yogurt sauce. Drizzle with hot garlic oil, and sprinkle with dried mint and red pepper flakes if desired.
Notes
The hot garlic oil is optional but adds a unique flavor. Adjust garlic to taste.
Feel free to add or substitute other vegetables like bell peppers or zucchini.
For a non-vegan version, traditional yogurt can be used in place of plant-based yogurt.
Be careful not to burn the garlic in the hot oil, as it can become bitter.