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.
Slice the bread in to large squares – I chopped them into aprox 1 inch squares.
Drizzle some olive oil onto a large baking tray. Add the bread and move around to coat the bottom well.
Add a big pinch of salt and pepper and drizzle a little more olive oil onto the top.
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.
Allow to cool.
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