Aush – Afghan Noodle Soup with Hot Garlic Oil

Aush, the classic Afghan Noodle Soup, is more than a mere dish; it’s a rich tapestry of flavors and textures, a beloved comfort food that speaks to the heart of Afghan culinary tradition. This rendition of Aush is infused with a contemporary touch, featuring a tantalizing hot garlic oil, adding an extra layer of complexity to this already exquisite soup.

Ingredients: 

For the Soup:

• Olive oil, onions, and a symphony of spices including coriander, turmeric, black pepper, cinnamon, and paprika create a fragrant base.
• Vegetable broth, kidney beans, chickpeas, and diced tomatoes form the hearty backbone of the soup.
• noodles, or any thin pasta, add a satisfying substance.
• Fresh spinach, cilantro, and dill bring a burst of freshness and color.
• The addition of tomato paste deepens the flavor profile.

For the Yogurt Sauce:

• Unsweetened yogurt blended with garlic offers a smooth, tangy counterpoint.

For the Garnish:

• Dried mint and optional red pepper flakes for an aromatic finish.

For the Hot Garlic Oil:

• Olive oil and thinly sliced garlic, crisped to perfection.

The Art of Assembling Aush: A Step-by-Step Guide

• The Aromatic Beginning: Start with sautéing onions in olive oil until translucent, laying the foundation for the soup.
• The Spice Ensemble: Introduce the blend of spices, each adding depth and character.

• Tomato Twist: Stir in tomato paste, enriching the soup’s texture and flavor.

• The Broth Symphony: Add the vegetable broth, and tomatoes, bringing the mixture to a gentle boil.
• Noodle Narrative: Introduce the noodles, allowing them to cook and absorb the flavorful broth and add the beans.

• Green Crescendo: Fold in the fresh spinach, cilantro, and dill, adding color and vibrancy.

• The Garlic Oil Overture: In a separate pan, craft the hot garlic oil, a golden, aromatic delight.

Savoring the Aush Experience

Allow the soup to sit momentarily, letting the flavors marry. Serve hot, crowned with a drizzle of the fragrant garlic oil and a spoonful of the yogurt sauce. Each bite is an exploration of the nuanced flavors and hearty textures, a testament to the rich culinary heritage of Afghanistan.

Afghan Noodle Soup with Hot Garlic Oil

5 from 1 vote

Aush is a vegan-friendly Afghan noodle soup, featuring a blend of earthy spices and hearty legumes, topped with a unique hot garlic oil. It’s a comforting, fragrant dish, perfect for those seeking a warming, plant-based meal.

Servings 6

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

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Equipment

• Large Pot
• Small frying pan (for garlic oil)
• Cutting board and knife
• Stirring spoon

Ingredients

  

For the Soup:

• 2 tbsp olive oil
• 1 large onion finely chopped
• 1 tsp ground coriander
• 1 tsp ground turmeric
• 1/2 tsp ground black pepper
• 1/4 tsp ground cinnamon
• 1 tsp paprika powder
• Salt to taste
• 6 cups vegetable broth 1.4 liters
• 1 can kidney beans, drained and rinsed 15 oz or about 425g
• 1 can chickpeas, drained and rinsed 15 oz or about 425g
• 1 can diced tomatoes 14.5 oz or about 410g
• 2 tbsp tomato paste
• 2 cups chopped fresh spinach 60g
• Handful chopped fresh cilantro
• Handful chopped fresh dill
• 8 oz dried linguine or other thin noodles (egg-free) 225g

For the Vegan Yogurt Sauce:

• 2 cups unsweetened plant-based yogurt 480g
• Salt to taste

For the Garnish:

• Dried mint crushed
• Red pepper flakes optional

For the Hot Garlic Oil:

• 3 tbsp olive oil
• 3 cloves garlic thinly sliced

Instructions

 

• Sauté Onion: Heat 2 tbsp olive oil in a large pot over medium heat. Add onion, cooking until translucent.
• Spice it Up: Mix in coriander, turmeric, black pepper, cinnamon, paprika powder, and salt. Cook for a minute.
• Add Tomato Paste: Stir in the tomato paste and cook for another 2 minutes.
• Simmer Soup: Pour in vegetable broth. Add kidney beans, chickpeas, and diced tomatoes. Bring to a boil.
• Noodles: Add noodles to the boiling soup. Reduce heat and simmer until noodles are cooked, about 10-12 minutes.
• Yogurt Sauce: Combine plant-based yogurt and salt in a bowl.
• Add Greens: Stir in spinach, cilantro, and dill into the soup. Cook for 2-3 minutes.
• Hot Garlic Oil: In a small pan, heat 3 tbsp olive oil over medium heat. Add sliced garlic, cooking until golden and fragrant. Remove from heat.
• Assemble: Serve soup in bowls, top with vegan yogurt sauce. Drizzle with hot garlic oil, and sprinkle with dried mint and red pepper flakes if desired.

Notes

The hot garlic oil is optional but adds a unique flavor. Adjust garlic to taste.
Feel free to add or substitute other vegetables like bell peppers or zucchini.
For a non-vegan version, traditional yogurt can be used in place of plant-based yogurt.
Be careful not to burn the garlic in the hot oil, as it can become bitter.

Calories: 250kcal

Cost: $15

Course: Main Course

Cuisine: Afghan, Middle Eastern

Keyword: Aush Recipe, Healthy Comfort Food, Middle Eastern Cuisine, Noodle Soup, Plant-Based Soup, Vegan Afghan Soup