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.
 

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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 180c
  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.

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22 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

  3. Tina on July 28, 2018 at 5:23 am

    This was delicious! Definitely a keeper.

    • Niki on July 28, 2018 at 1:11 pm

      So happy you like it Tina!
      Love,Niki xx

  4. Angie P on October 18, 2018 at 7:07 pm

    hi – does this soup freeze well?! 🙂

    • Niki on October 18, 2018 at 7:44 pm

      Hi Angie
      Yes it sure does!
      Love
      Niki xx

  5. Ronja Schmid on January 5, 2019 at 7:18 pm

    This was so flavorful and filling, what a lovely recipe! Glad I doubled the amount and have some yummy leftovers now 🙂

    • Niki on January 10, 2019 at 7:47 pm

      Amazing!
      So happy you like
      Love
      Niki xx

  6. Rachel on October 30, 2019 at 1:40 pm

    The soup was delicious, even my husband thoroughly enjoyed it and it will be on my ‘regular’ to make list. Thank you.

    • Niki on November 4, 2019 at 7:29 pm

      Hi Rachel
      So happy to hear!
      Much love
      Niki xxx

  7. NBMaggie on February 16, 2020 at 7:59 pm

    I am 72 and have been making soup for eons but never in a million years of soup making would have come up with this flavour combo. Absolutely love the mint and two different types of beans together. And lots of black pepper makes the turmeric benefits more accessible. I used blanched kale instead of spinach. I made a big batch and gave some to my soup-loving and soup-making (sort of) son-in-law and my pregnant daughter and they loved it too. So it’s not just a soup only vegans would love. Woo Hooo. Adding this to my Regular Recipes file. Bless you, Niki.

    • Niki on February 18, 2020 at 4:22 pm

      Aww AMAZING!
      So happy to hear…
      Much love, Niki xxx

  8. […] Deliciously Herby Persian Bean Soup With Croutons […]

  9. MPaula on April 14, 2020 at 6:41 am

    Is the baking temperature intuitive or a secret?

    • Niki on April 14, 2020 at 8:39 am

      It was a secret 😉
      Its 180c
      Niki xxx

  10. […] Rebel Recipes / Via rebelrecipes.com […]

  11. Nat on April 22, 2020 at 5:07 pm

    One of the best soups I’ve ever had.

    • Niki on April 23, 2020 at 11:20 am

      Hi Nat
      Brilliant!
      So happy to hear xx

  12. Eva on May 5, 2020 at 5:07 pm

    Would this work if I reduced the liquid to make it more like a stew? Was thinking of serving over saffron rice.

    • Niki on May 7, 2020 at 8:40 am

      Hi Eva
      Absolutely, that would definitely work.
      Love
      Niki xxx

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Recipe Tags: Lentils beans croutons soup

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