Easy

Afghan vegetable soup

Name: Afghan noodle and vegetable soup recipe
Yield: 6
Ingredients: 80ml sunflower oil; 1 onion, finely chopped; 3 garlic cloves, thinly sliced; 1 carrot, finely chopped; 1 leek, white and light green part only, roughly chopped; 1 large tomato, roughly chopped; 1 large potato, peeled, cut into 3cm pieces; 300g green cabbage, trimmed, cut into large chunks; 2 1/2 tsp ground turmeric; 1 large head broccoli, cut into florets; 1 small bunch silverbeet, washed, stems discarded, leaves cut into large chunks; 1 bunch dill, finely chopped, plus extra, to serve; 1 bunch coriander, finely chopped, to serve; 250g thin noodles (we used spaghettini, see notes)

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by delicious. team

delicious. team

Jul 18, 2024

"This hearty dish is very traditional and a family favourite of ours. We always make this for Ramadan and serve it as a starter." – Roya Moeen.

This recipe is by Roya Moeen.

1/3 cup (80ml) sunflower oil
1 onion, finely chopped
3 garlic cloves, thinly sliced
1 carrot, finely chopped
1 leek, white and light green part only, roughly chopped
1 large tomato, roughly chopped
1 large potato, peeled, cut into 3cm pieces
300g green cabbage, trimmed, cut into large chunks
2 1/2 tsp ground turmeric
1 large head broccoli, cut into florets
1 small bunch silverbeet, washed, stems discarded, leaves cut into large chunks
1 bunch dill, finely chopped, plus extra, to serve
1 bunch coriander, finely chopped, to serve
250g thin noodles (we used spaghettini, see notes)

Method

1.

Heat oil in a large saucepan over medium-high heat. Cook onion, garlic, carrot and leek, stirring frequently, for 6-8 minutes, until vegetables begin to soften and lightly caramelise. Add the tomato, potato and 8 cups (2L) water (see notes) and bring to a simmer. Reduce the heat to medium and cook for 15 minutes.
2.

Stir in the cabbage and turmeric and season to taste. Add broccoli, silverbeet and herbs and cook for 5 minutes, or until silverbeet and cabbage have wilted. Check seasoning.
3.

Meanwhile, cook noodles according to packet instructions. Drain and divide between bowls.
4.

Ladle the soup into the bowls and scatter with extra dill to serve.

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Recipe Notes

You can use stock instead of water, if you prefer. Other thin noodles that work well here are vermicelli, angel hair pasta and thin fresh egg noodles.