Aush Vegetable Soup

subheading: FOR THE SOUP:

1 or 2 medium Roma tomatoes, coarsely chopped (do not use canned)

½ small red onion

Leaves and tender stems of 2 or 3 stems cilantro, plus chopped cilantro for garnish

2 cloves garlic, coarsely chopped

½ jalapeño pepper (not seeded)

1 rib celery, cut into chunks

¼ cup olive oil

2 tablespoons tomato paste

2 teaspoons ground turmeric

1 teaspoon salt, plus more as needed

1 teaspoon freshly ground black pepper, or more as needed

½ teaspoon ground cayenne pepper

15 ounces canned, no-salt-added chickpeas, drained and rinsed

1 ½ cups frozen mixed vegetables (such as a combination of green beans, peas, lima beans, corn and carrots)

1 cup frozen chopped spinach (may substitute packed 2 ½ cups fresh baby spinach)

6 cups water, or more as needed

2 ounces dried, flat wheat noodles (ash; see headnote)

1 tablespoon chopped fresh dill

1 teaspoon dried mint

½ teaspoon ground coriander

1 tablespoon fresh lemon juice

1 cup plain, whole-milk yogurt

1 ½ teaspoons ground sumac (optional)

subheading: FOR THE OPTIONAL TOPPING:

4 tablespoons plain whole-milk yogurt

1 tablespoon minced cilantro

1 tablespoon minced jalapeño pepper

1 tablespoon fresh lemon juice

Directions at washingtonpost.com

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