Ingredients
2 tbsp olive oil
1 large onion (finely chopped)
1 tsp ground coriander
1 tsp ground turmeric
½ tsp ground black pepper
¼ tsp ground cinnamon
1 tsp paprika powder
Salt (to taste)
6 cups vegetable broth ( 1.4 liters)
1 can kidney beans, drained and rinsed (15 oz or about 425g )
1 can chickpeas, drained and rinsed (15 oz or about 425g)
1 can diced tomatoes (14.5 oz or about 410g )
2 tbsp tomato paste
2 cups chopped fresh spinach (60g)
handful chopped fresh cilantro
handful chopped fresh dill
8 oz dried linguine or other thin noodles (egg free) (225g)
For the Yogurt Sauce
2 cups unsweetened plant based yogurt (480g)
Salt (to taste)
Dried mint (crushed)
Red pepper flakes (optional)
For the Hot Garlic Oil
3 tbsp olive oil
3 cloves garlic (thinly sliced)
Directions
Step 1
Sauté Onion: Heat 2 tbsp olive oil in a large pot over medium heat. Add onion, cooking until translucent.
Step 2
Spice it Up: Mix in coriander, turmeric, black pepper, cinnamon, paprika powder, and salt. Cook for a minute.
Step 3
Add Tomato Paste: Stir in the tomato paste and cook for another 2 minutes.
Step 4
Simmer Soup: Pour in vegetable broth. Add kidney beans, chickpeas, and diced tomatoes. Bring to a boil.
Step 5
Noodles: Add noodles to the boiling soup. Reduce heat and simmer until noodles are cooked, about 10-12 minutes.
Step 6
For the Yogurt Sauce
Step 1
Combine plant-based yogurt and salt in a bowl.
Step 2
Add Greens: Stir in spinach, cilantro, and dill into the soup. Cook for 2-3 minutes.
Step 3
For the Hot Garlic Oil
Step 1
In a small pan, heat 3 tbsp olive oil over medium heat. Add sliced garlic, cooking until golden and fragrant. Remove from heat.
Step 2
Assemble: Serve soup in bowls, top with vegan yogurt sauce. Drizzle with hot garlic oil, and sprinkle with dried mint and red pepper flakes if desired.
