One-Pot Vegan Aush (Afghan Noodle Soup)
Comforting, creamy, and packed with protein—this plant-based version of a beloved Afghan classic is the ultimate nourishing one-pot meal.
Ingredients
- 2 tablespoons olive oil or any neutral cooking oil
- 1 large onion finely chopped
- 1 tablespoon garlic paste or 3 cloves minced garlic
- 1 tablespoon ginger paste or 1-inch fresh grated ginger
- 3 tablespoons tomato paste
- 1 teaspoon ground cumin
- ½ teaspoon ground turmeric
- 1 teaspoon ground coriander
- Salt & black pepper to taste
- 6 cups vegetable broth or water with bouillon
- ½ cup dry green or brown lentils rinsed
- 1 cup cooked chickpeas or canned, drained
- 1 cup cooked kidney or black beans or canned, drained
- 4 oz about 1 cup broken spaghetti or short noodles
- 1 cup fresh spinach or kale chopped
- ½ cup fresh parsley chopped
- ¼ cup fresh cilantro or dill chopped (optional)
- ½ cup unsweetened vegan yogurt coconut, cashew, or soy-based
Instructions
Sauté the Onions
- Heat oil in a large pot. Add chopped onions and cook until golden and soft.
Add Garlic-Ginger Paste
- Stir in garlic and ginger paste, sauté until fragrant.
Build the Broth
- Add tomato paste, seasonings (cumin, coriander, turmeric, salt, pepper), and stir. Pour in water or veggie broth.
Simmer with Legumes & Noodles
- Add lentils, beans, and chickpeas. Simmer until tender. Add broken noodles halfway through.
Finish with Herbs & Vegan Yogurt
- Stir in chopped herbs and greens. Swirl in vegan yogurt just before serving for a creamy, tangy kick.