Aush
Green
A delicious noodle soup with a rich tomato flavour.
Allergens: Contains dairy, gluten
Ingredients
- Ingredient
- Amount
- Olive oil
- 1 tbsp.
- Garlic, crushed
- 1 clove
- Brown onion, finely diced
- 1
- Chick peas
- 1 cup
- Kidney beans
- 1 cup
- Crushed tomatoes
- 1 x 800g tin
- Tomato paste
- 1 tbsp.
- Spinach, chopped roughly
- 1 cup
- Ground cumin
- 1 tbsp.
- Ground coriander
- 1 tbsp.
- Turmeric
- 1 tbsp.
- Dill
- 1 ½ tbsp.
- Chicken stock
- 1 ½ litres
- Dried noodles
- 100g
- Greek yogurt to serve
- 10 tbsp.
- Dried mint to serve
- 1/4 cup
- Salt and pepper to taste
- A pinch
Method
- Heat a dash of oil in the base of a large saucepan, add the diced onions and crushed garlic and cook, stirring until soft and transparent.
- Add the crushed tomatoes, cumin, coriander, turmeric and dill and stir well. Add the chicken stock and bring the soup to the boil, reduce heat and let simmer for 5-10 minutes.
- Add the chickpeas and the kidney beans and the noodles. Gently simmer until the noodles are cooked, stir through the spinach. Season with salt and pepper. If the soup becomes too thick add extra chicken stock to thin out.
- Ladle the soup into a cup, place a heaped tablespoon of greek yoghurt into the soup and sprinkle with some dried mint, ready to serve.