Ash Noodle Soup
Cuisine: Persian
Serves: 6 servings
  • 2 small tomatoes, chopped
  • ½ small red onion, roughly chopped
  • 3 stalks of cilantro
  • 2 cloves garlic, chopped
  • ½ jalapeno pepper, chopped (optional)
  • 1 rib celery, roughly copped
  • ¼ cup olive oil
  • 2 Tbsp tomato paste
  • 2 tsp turmeric
  • 1 tsp salt, plus as needed
  • 1 tsp ground black pepper
  • 1 can garbanzo beans, drained and rinsed
  • 1 can kidney beans, drained and rinsed
  • 1 small bag frozen spinach
  • 3 cups vegetable stock (or chicken stock)
  • 3 cups water
  • 2 oz spaghetti noodles, broken in small pieces
  • 3 Tbsp fresh dill, chopped
  • 1.5 tsp dried mint
  • ¾ tsp ground coriander
  • 1 Tbsp lemon juice
  • 1 cup yogurt
  • 2 tsp sumac
  1. Blend the tomatoes, onion, garlic, celery, 2 Tbsp oil and jalapeƱo (if using) in a blender or food processor.
  2. Heat the rest of the oil in a soup pot over medium heat. Add the pureed vegetables and cook until fragrant and soft.
  3. Add the tomato paste and mix into the vegetables. Add the salt, black pepper, and turmeric. Cook for a few minutes. Then mix in whatever vegetables you are using, garbanzo beans, kidney beans, and spinach.
  4. Add your vegetable stock to the pot. Let the mixture come to a boil and then add broken pieces of spaghetti noodles. Let it cook on a boil for about six minutes.
  5. Add the dill, mint, and coriander, and lemon juice to the yogurt. Mix well and then add to soup mixture. Reduce the heat and cook for 15-20 minutes, uncovered. The soup should become thick and the noodles should be cooked.
  6. Add the sumac and mix well. Adjust seasoning.
  7. Top each bowl with some yogurt mixed with lemon juice, salt, and pepper if desired. Enjoy!
Recipe by Honey and Dates at