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Persian Greens, Beans and Noodle Soup with Crispy Shallots
by Northern Life
LUXURIOUS NOODLE SOUP
Deal or Noodle?
Serves: 6 Prep: 10 mins Cook: 35 mins
Ingredients
- 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 (we used Bold Bean Co)
- 400g tin of green lentils
- 1 tbsp dried mint
- 250g natural or plant-based yoghurt
Method
- Roughly chop the spinach and herbs.
- Set a large pot over a medium heat and add 2 tbsp 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 2 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 2 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 3 tbsp 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 50g 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.
NorthernLife Jan/Feb 2022