Persian Noodle Soup Recipe
If you’re craving something both hearty and bursting with fresh flavor, look no further than this incredible Persian Noodle Soup. This dish is a perfect celebration of vibrant herbs, wholesome legumes, and delicate Persian noodles all swimming in a turmeric-scented broth. It’s comfort food elevated with a fresh Mediterranean twist, guaranteed to warm you up while treating your taste buds to a wonderfully balanced and textured experience. Whether you’re new to Persian cuisine or a seasoned fan, this Persian Noodle Soup will quickly find a special place in your recipe collection.
Ingredients You’ll Need
The beauty of this Persian Noodle Soup lies in its simplicity and the harmonious blend of everyday ingredients that come together to create something truly extraordinary. Each item plays an essential role, from the fragrant turmeric to the fresh herbs that add color and brightness to every spoonful.
- Olive oil: Use a good quality olive oil to sauté the base ingredients, adding richness without overpowering the soup.
- Onion: Diced onion forms the flavorful foundation and softens into sweetness as it cooks.
- Garlic: Freshly minced garlic infuses the broth with warmth and depth.
- Turmeric: This vibrant yellow spice imparts earthiness and a beautiful golden hue that brightens the soup.
- Vegetable broth: The core liquid that binds all elements, providing a savory backdrop.
- Lentils: Lentils add hearty texture and protein for a filling, nutritious option.
- Chickpeas: These lend a creamy bite and subtle nuttiness that enrich the soup’s character.
- Navy beans: Their mild flavor and softness enhance the comforting nature of the dish.
- Kidney beans: Kidney beans contribute earthiness with a satisfying chew.
- Persian noodles or linguine: Slender noodles absorb flavors beautifully while providing a tender, slippery texture.
- Spinach: Fresh spinach adds vibrant green color and freshness.
- Cilantro: This herb brings bright, citrusy notes.
- Parsley: Parsley enhances the herbaceous quality with mild peppery undertones.
- Dill: Dill contributes a delicate anise-like fragrance that elevates the soup’s complexity.
- Salt and pepper: Seasoning perfectly balances all the flavors in the soup.
- Sour cream or yogurt: A cool dollop adds creaminess and tanginess when serving.
- Fried onions: Crispy fried onions bring irresistible crunch and caramelized sweetness as garnish.
How to Make Persian Noodle Soup
Step 1: Prepare the Base
Start by heating olive oil in a large pot over medium heat. Add diced onion and cook gently until it becomes soft and translucent, about five minutes. This simple step unlocks the natural sweetness of the onion, setting a flavorful foundation for our soup.
Step 2: Add Garlic and Spices
Next, stir in the minced garlic alongside the turmeric powder. Cooking these together for one to two minutes releases their aromatic oils, filling your kitchen with a warm, inviting scent that’s quintessential to Persian cooking.
Step 3: Add Broth and Legumes
Pour in the vegetable broth, then add the rinsed lentils as well as the cooked chickpeas, navy beans, and kidney beans. Bring the mixture to a boil before reducing the heat to a gentle simmer. Allow it to cook for 20 minutes so the flavors meld beautifully and the lentils become tender.
Step 4: Add Noodles
Now it’s time for the noodles. Add your Persian noodles or linguine directly into the pot, stirring gently. Cook them for another 10 minutes or until they reach a tender yet slightly firm texture that holds up amidst the rich broth.
Step 5: Stir in Greens and Herbs
Finally, add the chopped spinach, cilantro, parsley, and dill into the pot. Stir everything together and cook for an additional 5 to 7 minutes until the greens have just wilted, infusing the soup with fresh, herbal brightness and vibrant color.
Step 6: Season and Serve
Season your Persian Noodle Soup with salt and pepper to taste, making sure every spoonful is perfectly balanced. Ladle into bowls and don’t forget to add a dollop of sour cream or yogurt along with a sprinkle of fried onions for extra creaminess and crunch.
How to Serve Persian Noodle Soup
Garnishes
Garnishes are where you can add your own flair! A generous spoonful of sour cream or plain yogurt adds a cooling contrast to the warm spiced broth. Finished with crispy fried onions, these add a delightful texture and elevate the soup’s flavor complexity to new heights.
Side Dishes
Serve this soup alongside warm, crusty bread or traditional flatbreads to soak up every last drop. A simple cucumber and tomato salad seasoned with lemon juice pairs beautifully for a refreshing balance. You could even offer some pickled vegetables for a hint of tang and crunch that complements the softness of the noodles and beans.
Creative Ways to Present
For something special, try serving the Persian Noodle Soup in rustic bowls garnished with whole sprigs of herbs. You might also sprinkle a little sumac or a drizzle of pomegranate molasses atop for a visually stunning and flavor-packed finishing touch that will wow your guests.
Make Ahead and Storage
Storing Leftovers
This Persian Noodle Soup keeps beautifully in an airtight container in the refrigerator for up to 4 days. The flavors actually deepen overnight, making it a perfect make-ahead meal for busy days.
Freezing
If you want to enjoy this soup later, it freezes well too. Just be sure to cool it completely before transferring into freezer-safe containers. Freeze for up to 3 months, then thaw overnight in the fridge.
Reheating
Reheat gently on the stove over medium-low heat, stirring occasionally until warmed through. You may want to add a splash of broth or water to loosen the soup if it has thickened in the fridge or freezer.
FAQs
Can I use other types of noodles?
Absolutely! While Persian noodles are traditional, linguine or even vermicelli are great substitutes. Just adjust cooking time based on the noodle type so they don’t overcook.
Is this soup suitable for vegans?
Yes, it’s naturally vegan as written, with vegetable broth and plant-based ingredients. Just skip the sour cream or substitute with a vegan yogurt or cashew cream if you want that creamy finish.
Can I prepare this soup without beans?
You can, but the beans add important texture, protein, and body to the soup. If necessary, you can reduce or omit some beans, but try to keep some for the traditional hearty feel.
What if I don’t have fresh herbs like dill or cilantro?
Using dried herbs is possible but fresh herbs are really what make Persian Noodle Soup shine. If you must, add dried herbs sparingly and add them earlier in cooking to release their flavor, but fresh always tastes best.
Can I make this soup spicier?
Definitely! Add a pinch of chili flakes or fresh chopped chili when you cook the onions for a subtle heat, or serve with hot sauce on the side. The turmeric and herbs balance nicely with a little spice kick.
Final Thoughts
There’s something truly comforting and vibrant about this Persian Noodle Soup that makes it an instant favorite. It’s a wonderful way to bring wholesome legumes, fresh herbs, and cozy noodles into one delicious, nurturing bowl. I encourage you to make it your own and share it with loved ones – you’ll find it’s a dish that welcomes you back time and again, full of warmth and flavor.
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Persian Noodle Soup Recipe
- Total Time: 57 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
A hearty and aromatic Persian Noodle Soup featuring a medley of tender legumes, fragrant herbs, and traditional Persian noodles simmered in a turmeric-infused vegetable broth. Perfectly comforting and nutritious, this soup is enhanced with fresh greens, served with creamy sour cream or yogurt, and garnished with crispy fried onions for added texture and flavor.
Ingredients
Base Ingredients
- 2 tablespoons olive oil
- 1 large onion, diced
- 4 cloves garlic, minced
- 1 teaspoon turmeric
- 6 cups vegetable broth
Legumes
- 1 cup lentils, rinsed
- 1 cup chickpeas, cooked
- 1 cup navy beans, cooked
- 1 cup kidney beans, cooked
Noodles
- 1/2 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 Garnish
- Salt and pepper to taste
- Sour cream or yogurt, for serving
- Fried onions, for garnish
Instructions
- Prepare the Base: Heat olive oil in a large pot over medium heat. Add the diced onion and sauté for about 5 minutes until the onions become soft and translucent, creating a flavorful base.
- Add Garlic and Spices: Stir in the minced garlic and turmeric into the onions. Cook for 1-2 minutes until the mixture is fragrant, allowing the turmeric to release its warm, earthy aroma.
- Add Broth and Legumes: Pour in the vegetable broth, then add the rinsed lentils, cooked chickpeas, navy beans, and kidney beans. Bring the soup to a boil, then reduce the heat and let it simmer gently for 20 minutes to soften the legumes and meld flavors.
- Add Noodles: Add the Persian noodles or linguine into the pot. Continue cooking for another 10 minutes, or until the noodles are tender but not mushy, stirring occasionally to prevent sticking.
- Stir in Greens and Herbs: Incorporate the chopped spinach, cilantro, parsley, and dill into the soup. Stir thoroughly and cook for another 5-7 minutes until the greens have wilted and infused their fragrance into the broth.
- Season: Adjust the soup’s flavor by adding salt and freshly ground black pepper to taste. Stir well to combine all the ingredients uniformly.
- Serve: Ladle the soup into individual bowls. Top each serving with a dollop of sour cream or yogurt and a generous sprinkle of crispy fried onions to add creaminess and a delightful crunch.
Notes
- You can substitute Persian noodles with linguine or any thin pasta if unavailable.
- For a vegan version, use plant-based yogurt or omit the sour cream/yogurt garnish.
- Rinse the lentils well to remove dirt and debris before cooking.
- Add other seasonal greens if desired, such as kale or Swiss chard, for variety.
- The soup can be stored in the refrigerator for up to 3 days and reheated gently.
- Prep Time: 15 minutes
- Cook Time: 42 minutes
- Category: Soup
- Method: Simmering
- Cuisine: Persian
Nutrition
- Serving Size: 1 bowl (approx. 1.5 cups)
- Calories: 280 kcal
- Sugar: 5 g
- Sodium: 450 mg
- Fat: 6 g
- Saturated Fat: 1 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 12 g
- Protein: 15 g
- Cholesterol: 0 mg
Keywords: Persian noodle soup, lentil soup, vegetarian soup, turmeric soup, legume soup, Persian cuisine, healthy soup, easy soup recipe
