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Warming Herby Persian Noodle Soup

Warming Herby Persian Noodle Soup

Prep Time

30 min

Cuisine

Asian

This dish, inspired by Ash Reshteh, is a wholesome, herby soup with a green, aromatic broth, fine egg noodles, kidney beans and lentils. Serve with sour cream and crispy onions. Mmm!

Prep Time

30 min

Cuisine

Asian

What is Gousto all about?

We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!

What is Gousto all about?

We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!

Ingredients
For 2 people (double for 4)
Lemon
1 lemon
Onion
1 brown onion
Leek
1 leek
garlic-clove
3 garlic cloves
turmeric
1 tsp ground turmeric
Sumac
1 tsp ground sumac
coriander and mint mix
10g coriander & mint mix
parsley & dill mix
10g parsley & dill mix
Baby-spinach
120g baby leaf spinach
1 fine egg noodle nest †
vegetable stock cube (new5/18)
1 Knorr vegetable stock cube †
Sour-cream
1 pot of soured cream (100g) †
Kidney-beans
1 can of red kidney beans (185g)
Brown-lentils
1 can of green lentils (185g)
You Will Need
Olive oil, pepper, salt, vegetable oil

Nutritional Information*

Percentages are based on an adult's daily intake

  • 1 lemon
  • 1 brown onion
  • 1 leek
  • 1 garlic clove
  • 1 tsp ground turmeric
  • 1 tsp ground sumac
  • 10g coriander & mint mix
  • 10g parsley & dill mix
  • 120g baby leaf spinach
  • 1 fine egg noodle nest<span class="strong">†</span>
  • 1 Knorr vegetable stock cube<span class="strong">†</span>
  • 1 pot of soured cream (100g)<span class="strong">†</span>
  • 1 can of red kidney beans (185g)
  • 1 can of green lentils (185g)
Typical Values per 100g per serving
Energy 326 kJ
78 kcal
1703 kJ
406 kcal
Fat
of which saturates
2.7 g
1.7 g
14.1 g
8.7 g
Carbohydrate
of which sugars
10.3 g
2.6 g
53.6 g
13.3 g
Fibre 1.8 g 9.2 g
Protein 3.5 g 18.2 g
Salt 0.53 g 2.78 g
*Gousto’s nutritional information only applies to ingredients supplied by Gousto. The cooking process and additional ingredients added at home (listed under “What you’ll need”) will affect total values.
Ingredients contain
1 lemon
lemon
1 brown onion
brown onion
1 leek
leeks
1 garlic clove
garlic
1 tsp ground turmeric
turmeric(100%)
1 tsp ground sumac
ground sumac
10g coriander & mint mix
coriander & mint mix
10g parsley & dill mix
parsley & dill mix
120g baby leaf spinach
spinach
1 fine egg noodle nest
wheat flour (gluten), water, free range whole egg (35%), salt, beta carotene, citric acid, sodium carbonate, potassium carbonate
1 Knorr vegetable stock cube
Salt, vegetable fats (palm, shea butter, sal butter), potato starch, yeast extract, sugar, onion powder (2.3%), carrots (1.5%), herbs (parsley, tarragon), spices (CELERY seeds, garlic, turmeric, pepper, parsley roots), tomato puree powder, red bell pepper (0.2%), caramel syrup, flavourings (contain CELERY), leek, maltodextrin.
1 pot of soured cream (100g)
pasteurised milk (56%), cream (milk) (43%), stabiliser potato starch, lactic starter culture
1 can of red kidney beans (185g)
Red kidney beans, water, firming agent: calcium chloride
1 can of green lentils (185g)
Lentils, water
Allergens
  • Allergens highlighted by † (egg, gluten, celery, milk)

In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.

Cooking Instructions
Instructions for 2 people (double for 4)
1

Peel and finely slice the brown onion[s]

Wash the leek[s] carefully to remove any grit from between the leaves, then top, tail and slice finely

Peel and finely slice (don't chop!) the garlic

2

Heat a pot with 4 tbsp [8 tbsp] vegetable oil over a medium-high heat

Once hot, add the sliced onion and cook for 4-5 min, stirring occasionally until browned and crispy

Once done, carefully transfer to kitchen paper to drain and season with a pinch of salt – these are your crispy onions

Set the pot of hot oil aside to cool before washing up

3

Once the crispy onions are done, boil a kettle

Heat a separate, large pot with a drizzle of olive oil over a medium-low heat

Once hot, add the sliced leek with a pinch of salt and cook for 3-4 min or until softened

4

Dissolve the Knorr vegetable stock cube[s] in 650ml [1.3L] boiled water

Drain and rinse the kidney beans and green lentils

Pick a few leaves from the dill, coriander, mint and parsley and set aside for garnish

Pick the remaining mint leaves from their stalks, then chop all of the herbs together roughly, discard the mint stalks

5

Once the leek has softened, add the chopped garlic to the pot with the ground turmeric and cook for 30 seconds or until fragrant

Add the vegetable stock with the spinach and chopped herbs and bring to the boil over a high heat

Season with a generous pinch of salt and pepper

6

Add the fine egg noodles to the pot and stir them with a fork until separated and beginning to soften

Add the drained kidney beans and lentils to the pot and cook for 2-3 min further or until the noodles are tender and everything's warmed through

7

Once done, add the juice of 1/2 [1] lemon and give everything a good mix up – this is your warming herby Persian noodle soup

Cut the remaining lemon into wedges

8

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Serve the warming herby Persian noodle soup in bowls

Top with a dollop of sour cream, the crispy onions and sprinkle over the sumac

Garnish with the reserved herbs, a lemon wedge and a grind of black pepper

Enjoy!

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