After my meeting was over with Susan Nasr, a Persian artist, she offered me Aush Reshteh which is a vegetables noodle soup. It was so tasty that I had to add it on herbe.co website and share it with you all.

Aush Reshteh is a tradition meal prepared to welcome the Persian New Year and the noodles are believed to bring good fortune for the following year.  Well, I know I will be sure to make it before the New Year arrives.

Cooking is all about people. Food is maybe the only universal thing that really has the power to bring everyone together. No matter what culture, everywhere around the world, people get together to eat.  Never stop learning, never stop trying.

“Cooking is all about people. Food is maybe the only universal thing that really has the power to bring everyone together. No matter what culture, everywhere around the world, people get together to eat.~Guy Fieri

Vegetable Noodle Soup

Ingredients

15 oz can chickpeas (raw soak overnight and drain)
15 oz can navy beans (raw soak overnight and drain)
15 oz can lentil (raw soak overnight and drain)
15 oz can kidney beans (raw soak overnight and drain) optional
1/2 cup chopped leeks
1 bunch of chopped parsley
1 bunch of chopped spinach
1 bunch of chopped cilantro known as coriander
1 cup of chopped scallion or chives
6 oz linguine pasta or persian reshteh noodles (middle eastern market)
4 tablespoon almond flour (add one more if you want it thicker)
salt and pepper to taste

1 cup Kashk or sour cream (optional)

3 whole chopped yellow onion
1/2 tsp turmeric
2 tbsp dried mint
Olive oil
5 finely chopped cloves of garlic

Direction

Put the kidney, chickpeas, navy beans, and lentil in a large pot, add 8 cups of water bring to boil then reduce to over medium heat cover and let it cook for 1 1/2 hour or until tender and set aside.

Add parsley, leek, spinach, cilantro and scallion or chives, noodles, salt and pepper to it plus the 4 tbsp almond flour. Let it cook for another 20-40 minutes on low heat. Add more water if needed and taste and adjust seasoning.

Fry the chopped onions (length) with olive oil until golden brown. Add the garlic and mint, saute for another 3 minutes, add the turmeric powder, stir well.

Pour the soup in a large serving bowl, top it a small amount of the fry onions, and (optional) drizzle Kashk or sour cream.

Happiness is sharing healthy food with great friends.

Today, I was invited to another persian friend Mitra Kamali Fine art www.mitrakamali.com and she made a different type of Ash Reshteh Soup with beet leaves, carrots, beets, bok choy, lentil, and noodles.  Top it off with cut up beets, slice of chicken, chopped cilantro and a slice of lemon.  So good, and delicious.  I am ready for the New Year.