Vegan Persian Greens, Beans and Noodle Soup
- 450g spinach
- Large bunch of coriander
- Large bunch of parsley
- Bunch of dill
- Bunch of chives
- Bunch of mint
- 7 tbsp olive oil
- 8 round shallots, peeled (4 finely chopped and 4 finely sliced)
- 2 garlic cloves, peeled and finely chopped
- ½ tsp turmeric
- 1.1L vegetable stock
- 150g wholewheat spaghetti
- 660g jar of chickpeas
- 400g tin of green lentils
- 1 tbsp dried mint
- 250g natural or plant-based yoghurt
Roughly chop the spinach and herbs.
Set a large pot over a medium heat and add two tablespoons of the oil, add the chopped shallots and a pinch of salt. Cook, stirring regularly, until the shallots are tender and golden brown. Add the garlic and cook, stirring constantly, for a further minute.
Add the turmeric to the pot and cook for two minutes until fragrant. Add the spinach and herbs to the pot, alongside the vegetable stock and stir to combine. Bring to the boil then reduce the heat to a simmer and cook for 10 minutes, until all of the greens are wilted. If the soup seems very thick, add a little more water.
Break the spaghetti in half, and add to the pot with the chickpeas, and lentils. Stir gently to mix into the soup and then leave to simmer for 15 minutes.
Meanwhile, prepare the garnishes. Set a medium frying pan over a medium-high heat. When the pan is hot add two tablespoons of oil. Add the sliced shallots and a generous pinch of salt. Cook, stirring regularly, until golden brown and caramelised, about 12 minutes.
Wipe out the pan and add the final three tablespoons of olive oil, warm gently over a low heat. Stir in the dried mint and take off the heat.
Add 200g of the yoghurt to the soup and mix well. Thin the remaining 50 grams of yoghurt with a little water.
Taste the soup for seasoning. Ladle into individual bowls and drizzle with the thinned yoghurt, the mint oil and the crispy shallots.