Comfort in a Bowl: A Heart Warming Twist on Persian Noodle Soup for University Farewells

As autumn paints the world in vibrant hues, there's something soothing about a steaming bowl of soup. For many families, this season signifies new beginnings, especially for students on the brink of university life. I knew the moment my daughter applied for uni, that the summer would fly by this year. We've been busy getting everything together and preparing her to go, and I must admit I've shed more than my fair share of tears as my first one prepares to leave home for the first time, even though I know she will be back with her washing sooner than I know! So, anyway, I want to send her off with a taste of home as she embarks on this adventure and I have been scouting about for simple, hearty and nutritious recipes to arm her with and I stumbled across Persian Noodle Soup, known as Ash Reshteh. My version of this soup, does stray from the traditional recipe and I in no way claim this to be authentic, but like the traditional version it's loaded with nutrition and warmth—an ideal dish to nourish her during those demanding student days and Freshers week!

This soup is a delicious mix of fresh herbs, chickpeas, lentils, beans, and pasta, all simmered in a rich broth, finished with sour cream, in place of the traditional kashk. Topped with a dollop of minty yogurt and crispy fried onions, it feels like a hug in a bowl. As we move into cooler weather, this vegetarian delight is not only hearty and satisfying but also simple to prepare, making it perfect for busy college students.

Perfect for Autumn and Beyond

As the temperatures drop, this soup becomes a staple in our kitchen. It's consistency is meant to be thick and comforting, this dish is a real rib sticker! It’s fantastic for meal prepping, storing well in the fridge for up to five days and reheating easily. It's also an excellent choice for filling vegetarian meals that hit the spot. My version uses mint sauce instead of dried mint, I find it enhances the soup's flavours and lifts the earthiness of the turmeric. The inclusion of microwavable lentils accommodates quick meal prep, perfect for students seeking nutritious options without spending hours cooking.

Whether you're a student, a busy professional, or simply someone craving a comforting bowl of soup, this Persian Noodle Soup will satisfy. It’s flexible, allowing for ingredient swaps based on what you have in your pantry, making it easy to sneak in healthy greens.  It's a dish that embodies connection, comfort, and home-cooked love. The wholesome ingredients and vibrant herbs create a nutritious meal that soothes the soul, reminiscent of family dinners.

Persian Noodle Soup - The Recipe

Before we jump into the cooking, let's explore the ingredients that make this soup truly special. Here's what you'll need:

• 1 large onion, diced

• 4 large garlic cloves, finely minced

• 1 teaspoon turmeric powder

• 1 can of chickpeas

• 1 can of kidney beans

• 1 ready-to-eat microwavable pack of lentils

• 60g fresh parsley, chopped

• 60g fresh coriander, chopped

• 60g fresh dill, chopped

• 340g fresh spinach

• 4 spring onions, sliced

• 20g spaghetti or linguine, broken into pieces

• 2 tablespoons mint sauce

• ¾ cup sour cream or thick Greek yogurt

• 3 cups vegetable stock

• 3 cups of water

• 2 tablespoons olive oil

• ½ lemon, juiced

• Salt and black pepper to taste

  
  
  
  

Method

Let’s get cooking! This recipe is quick and easy, making it perfect for hectic student life.

1. Sauté the Aromatics: In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté until it turns translucent. Then, mix in the minced garlic and turmeric, stirring for an additional minute until fragrant.

   
   

2. Add the Beans and Lentils: Toss in the chickpeas, kidney beans, and the microwavable lentils. Stir to combine, letting the flavours meld.

   
   

3. Incorporate the Greens: Gradually add the fresh parsley, coriander, dill, and spinach to the pot. Stir until the greens are wilted and blended.

   
   

4. Pour in the Stock: Add the vegetable stock and water bring the soup to a gentle simmer

   
   

5. Cook the Pasta: While the soup simmers, add the spaghetti or linguine into the soup

   
   

6. Finish with Flavour: Stir in the mint sauce and season with salt and black pepper to taste. A squeeze of fresh lemon juice enhances the flavours.

   
   

7. Serve and Garnish: Ladle the soup into bowls and top with a dollop of Minty Yoghurt Sauce or chop fresh mint and stir through Greek Yoghurt yogurt. Finish with crispy fried onions for added texture.