Afghan Noodle Soup with Hot Garlic Oil
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.
Equipment
- Large Pot
- Small frying pan (for garlic oil)
- Cutting board and knife
- Stirring spoon
Ingredients
For the Soup:
- 2 tbsp olive oil
- 1 large onion finely chopped
- 1 tsp ground coriander
- 1 tsp ground turmeric
- 1/2 tsp ground black pepper
- 1/4 tsp ground cinnamon
- 1 tsp paprika powder
- Salt to taste
- 6 cups vegetable broth
- 1 can kidney beans drained and rinsed
- 1 can chickpeas drained and rinsed
- 1 can diced tomatoes
- 2 tbsp tomato paste
- 2 cups fresh spinach chopped
- Handful fresh cilantro chopped
- Handful fresh dill chopped
- 8 oz dried linguine or other thin noodles, egg-free
For the Vegan Yogurt Sauce:
- 2 cups unsweetened plant-based yogurt
- Salt to taste
For the Garnish:
- Dried mint crushed
- Red pepper flakes optional
For the Hot Garlic Oil:
- 3 tbsp olive oil
- 3 cloves garlic thinly sliced
US Customary - Metric
Instructions
- Sauté Onion: Heat 2 tbsp olive oil in a large pot over medium heat. Add onion, cooking until translucent.
- 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.
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.
Nutrition
Calories: 340kcalCarbohydrates: 48gProtein: 10gFat: 13gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gSodium: 1002mgPotassium: 547mgFiber: 6gSugar: 6gVitamin A: 1766IUVitamin C: 13mgCalcium: 65mgIron: 3mg