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Legume (noodle) soup

Hearty legume noodle soup with tender peas and beans.
Creamy, golden broth with bright herbs and a gentle warmth.
Every spoonful feels rich, cozy, and deeply satisfying.

soup ⏱ 100 min 450 kcal / portion 80.0 g carbs / portion (estimated) vegetarian glutenmilk 🔗 Original source

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Legume (noodle) soup
v6 · rb0e705f985 20260727Z1751 Legume Noodle Soup 🍲 ⏳ soak chickpeas and butterbeans overnight 🍳 ⏱ 20-40 min boil chickpeas until tender 🍳 ⏱ 20-40 min boil butterbeans until tender 🔪 drain chickpeas and butterbeans 🍳 ⏱ 20 min sauté onion and garlic in clarified butter until soft and golden 🌀 stir in turmeric, salt, and black pepper 🌀 remove a third of the onion mix for later 🍳 ⏱ 35 min add chickpeas, butterbeans, yellow split peas, and vegetable stock then simmer, skimming froth occasionally, until peas are tender 🍳 ⏱ 15 min add parsley, coriander, dill, spring onion, and spinach then cook 🍳 ⏱ 10 min add reshteh or linguine and cook until just done 🌀 stir in soured cream and white wine vinegar 🍽 serve with extra soured cream per portion 🌀 garnish with reserved onion mix 🍽 serve with lime halves to squeeze over each portion 100 g reshteh 8 pieces lime 250 g chickpea 1 tbsp bicarbonate of soda 250 g butterbean 80 g clarified butter 400 g onion 10 pieces garlic clove 1½ tsp turmeric salt to taste black pepper to taste 225 g yellow split pea 2 l vegetable stock 35 g parsley 35 g coriander 15 g dill 100 g spring onion 150 g baby spinach 151 g soured cream 1½ tbsp white wine vinegar chickpea, bicarbonate of soda, butterbean clarified butter, onion, garlic clove turmeric, salt, black pepper yellow split pea, vegetable stock reshteh soured cream, white wine vinegar lime
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Preparation steps

  1. soak chickpeas and butterbeans overnight
  2. boil chickpeas 20-40 min until tender
  3. boil butterbeans 20-40 min until tender
  4. drain chickpeas and butterbeans
  5. sauté onion and garlic in clarified butter for 20 min until soft and golden
  6. stir in turmeric, salt, and black pepper
  7. remove a third of the onion mix for later
  8. add chickpeas, butterbeans, yellow split peas, and vegetable stock then simmer 35 min, skimming froth occasionally, until peas are tender
  9. add parsley, coriander, dill, spring onion, and spinach then cook 15 min
  10. add reshteh or linguine and cook 10 min until just done
  11. stir in soured cream and white wine vinegar
  12. serve with extra soured cream per portion
  13. garnish with reserved onion mix
  14. serve with lime halves to squeeze over each portion

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