Life-Changing Persian Soup: A Vegan Comfort Food Delight

Discover the heartwarming Persian Soup, a vegan comfort food packed with saffron and fresh herbs, ideal for family gatherings or a cozy night in.

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Prep Time 10

Cook Time 30

Total Time 40

Servings: 4 bowls

Course: Soups

Cuisine: Persian

Calories: 250

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Base

2 tablespoons Olive Oil Substitution: Canola or coconut oil can add a different flavor profile.
1 medium Onion No substitution; essential for flavor.
2 cloves Garlic Shallots can be used for a milder taste.
2 medium Carrots Substitution: Parsnips offer a different sweetness.
2 stalks Celery No substitution recommended as it enhances taste.

For the Soup

1 can Diced Tomatoes Use crushed or diced tomatoes as alternatives.
4 cups Vegetable Broth Substitution: Chicken broth works for a non-vegetarian twist.
1 can Chickpeas Variations: Substitute with lentils or other beans for a different texture.
1 tablespoon Saffron Water Option: Replace with turmeric for color if saffron is unavailable.

For Seasoning

to taste Salt Adjust to taste throughout the cooking process.
to taste Black Pepper Adjust to taste throughout the cooking process.
1 tablespoon Lemon Juice Additional zest can enhance the lemon flavor even more.

For Garnish

to taste Fresh Herbs (Parsley/Cilantro) Any fresh herb like dill or mint can be used for different flavors.

Equipment

large pot

Method

Step-by-Step Instructions

Begin by heating 2 tablespoons of olive oil in a large pot over medium heat. Add 1 chopped onion and 2 minced garlic cloves. Sauté for 5 minutes until fragrant and translucent.
Stir in 2 diced carrots and 2 stalks of chopped celery. Cook for another 5 minutes, allowing them to soften.
Add 1 can of diced tomatoes and pour in 4 cups of vegetable broth. Increase the heat to bring the mixture to a boil.
Lower the heat to a simmer and add 1 can of drained chickpeas and 1 tablespoon of saffron water. Let it simmer uncovered for 20 minutes.
Taste the broth and season with salt, black pepper, and the juice of 1 lemon, simmer for an additional 5 minutes.
Ladle the hot soup into bowls and garnish with fresh herbs. Serve with crusty bread or over rice.

Nutrition

Serving: 1bowlCalories: 250kcalCarbohydrates: 45gProtein: 10gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 1gSodium: 600mgPotassium: 800mgFiber: 10gSugar: 5gVitamin A: 550IUVitamin C: 15mgCalcium: 60mgIron: 3mg

Notes

Use fresh herbs and vegetables for the best flavor. Leftovers should be stored in airtight containers.

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