Aush….Afghan Noodle Soup with Hot Garlic Oil

drveganblog.com

River

subheading: For the Soup:

2 tbsp olive oil

1 large onion finely chopped

1 tsp ground coriander

1 tsp ground turmeric

½ tsp ground black pepper

¼ tsp ground cinnamon

1 tsp paprika powder

Salt to taste

6 cups vegetable broth 1.4 liters

1 can kidney beans, drained and rinsed 15 oz or about 425g

1 can chickpeas, drained and rinsed 15 oz or about 425g

1 can diced tomatoes 14.5 oz or about 410g

2 tbsp tomato paste

2 cups chopped fresh spinach 60g

Handful chopped fresh cilantro

Handful chopped fresh dill

8 oz dried linguine or other thin noodles (egg-free) 225g

subheading: For the Vegan Yogurt Sauce:

2 cups unsweetened plant-based yogurt 480g

Salt to taste

subheading: For the Garnish:

Dried mint crushed

Red pepper flakes optional

subheading: For the Hot Garlic Oil:

3 tbsp olive oil

3 cloves garlic thinly sliced

Directions at drveganblog.com

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