Persian Inspired Soup
with Garlicky Lemon Yoghurt and Cheddar Cheese Ciabatta
- Milk
This gorgeous soup is inspired by a lovely, family-run Persian restaurant in Leeds. It is packed with healthy beans, spinach, onions and fresh herbs and delicately spiced with earthy turmeric. The Greek yoghurt (in Persian cuisine they use a kind of creamy whey) really brings all the flavours together and adds a layer of temperature and textural contrast. And the smoky, cheesy ciabatta gives you something to dip!
Ingredients
3 unit(s)
Spring Onion
150 grams
Greek Style Natural Yoghurt
(Contains: Milk)
1 carton(s)
Mixed Beans
1 unit(s)
Onion
3 unit(s)
Garlic Clove
2 tsp
Ground Turmeric
30 grams
Mature Cheddar Cheese
(Contains: Milk)
1 bunch(es)
Flat Leaf Parsley
16 grams
Plain Flour
1 unit(s)
Lemon
grams
Flatbread
1 sachet(s)
Vegetable Stock Powder
125 grams
Baby Spinach
1 pinch
Chilli Flakes
1 bunch(es)
Mint
Not included in your delivery
400 milliliter(s)
Water
Nutritional information
Instructions
Halve, peel and thinly slice the onion into half moon shapes. Peel and finely slice two-thirds of the garlic, peel and grate the remaining third.
Heat a splash of oil in a saucepan over medium-low heat. Add the onion and sliced garlic and cook until soft and golden (stir occasionally), 10-15 mins. Tip: Add a splash of water if they start to catch. While your onion and garlic are cooking, roughly chop the mint leaves and parsley. Remove the root from the spring onion and thinly slice - use both white and green parts. Drain and rinse the mixed beans.
When your onion is soft, add the turmeric, chilli flakes (go easy on the chilli if you don't like spice!), a pinch of salt and black pepper to your onion mixture and cook for 1 minute. Add the mixed beans to the pan, turn the heat up to medium and cook for 2 mins. Add the flour and cook for another 2 mins, stirring frequently.
Add the mint, parsley, spring onion, spinach, vegetable stock pot and water (amount specified in the ingredient list). Bring to the boil, then reduce the heat and simmer for 15 mins, stirring occasionally.
While your soup is simmering, juice half the lemon and add to a small serving bowl. Mix in the Greek yoghurt, a pinch of salt and a pinch of the leftover garlic. Tip: If you don't like raw garlic, don't add this in.
Preheat your grill to high. Grate the cheddar onto the flatbreads. Drizzle with a little olive oil and then pop under your grill until your cheese is melted and bubbling and the flatbread toasted, 3-4 mins. Remove from your grill and quarter. Taste your soup and add salt and pepper if necessary, then serve garnished with big dollops of your garlicky lemon yoghurt and your cheddar cheese flatbread on the side for dipping.
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