Deliciously Herby Persian Bean Soup with Croutons (Vegan)

I was inspired to make this recipe after staying at my friends house the other week. Her husband (a fantastic cook) had made a batch of Persian soup with noodles. We ate some for breakfast and I fell in love. The combination of beans, chickpeas, spices, spinach and mint was absolutely gorgeous. I had to recreate it for myself.
I decided not to include the noddles (although I may next time) but this soup has got all the good things in it – warming spices, pulses, healthy spinach and the lovely Middle Eastern addition of dried mint and lemon. Such a great combination.
Traditionally this soup has natural yogurt stirred in at the end to make it super creamy. I used coconut yogurt to create the same creaminess and loved it. But it’s just as tasty without or you could use a natural soy yogurt if you’re not keen on coconut.
My friends husband had also made homemade croutons so that’s what I decided to do as well  – Well worth it.
As a final flourish I stirred in some spinach and walnut pesto as I already had some. Again this is optional but if you decide to make it you can use it for pizza/flatbread toppings or the perfect quick pasta sauce.
 

Info

 

  4 servings
  10 minutes preparation time
  40 minutes cook time

Ingredients

To make the soup;

  • 1 tbsp olive oil
  • 1 red onion sliced
  • 4 garlic cloves, sliced
  •  1 tsp sea salt
  • Big twist black pepper
  • 2 tsp tumeric
  • 6 cups veg Stock
  •  1 cup red lentils rinced
  • 2 spring onions, chopped
  • 3 cups spinach chopped
  • 1 can organic chickpeas, drained
  • 1 can organic red kidney beans, drained
  • 1 1/2 tsp dried mint
  • 1/2 lemon juiced
  • Extra salt/pepper to taste

To serve:

  • A dollop of coconut or vegan yogurt
  • Pesto
  • Croutons

To make the croutons:

  • Two big slices of slightly stale fresh bread of choice
  •  1 -2 tbsp olive oil
  • Big pinch sea salt

Directions

To make the soup; 

  1. In a large pan add the olive oil and onions and cook on a medium heat for 7-8 minutes until soft and browning.
  2. Add in the garlic, salt, pepper and turmeric. Stir to combine and cook for a minute or so.
  3. Next add the stock, lentils, spinach and spring onions. Simmer for aprox 30 minutes then add the chickpeas, beans, mint and lemon juice.
  4. Cook for a further 10 minutes. Then season well.
  5. Add optional toppings, croutons, yogurt, pesto etc

To make the croutons

  1. Pre heat your oven to
  2. Slice the bread in to large squares – I chopped them into aprox 1 inch squares.
  3. Drizzle some olive oil onto a large baking tray. Add the bread and move around to coat the bottom well.
  4. Add a big pinch of salt and pepper and drizzle a little more olive oil onto the top.
  5. Transfer to the oven and cook for 5 minutes. Flip then return to the oven for 5-10 minutes. Be careful not to burn them.
  6. Allow to cool.

4 Comments

  1. Gaelle // My Nomad Cuisine on April 12, 2018 at 4:21 pm

    This soup sounds incredible! I have a community potluck dinner this weekend and was looking for a veggie recipe to share there, I think I’ve got a winner!

    • Niki on April 14, 2018 at 11:23 am

      Hey Gaelle
      Really glad you like it and hope it goes down well it the dinner!
      Best
      Niki xx

  2. Jean on April 19, 2018 at 11:58 am

    I made this soup last weekend and it is one of the nicest soups I have ever made. The flavours are amazing. Thank you 🙂

    • Niki on May 8, 2018 at 8:32 pm

      Hi Jean
      That’s fantastic news! I’m happy.
      Love Niki xx

Leave a Comment





Recipe Tags: Lentils beans croutons soup

Subscribe to my Newsletter

Subscribe and receive a free download of my SuperSix recipe book.

The products, recommendations and 3rd party links on RebelRecipes.com are my genuine recommendations.  I only work with people, companies or brands who fit my ethos. I am a qualified health coach, but the recipes and articles on RebelRecipes.com should not be used to diagnose or treat a specific health or medical condition.