Persian Vegetable and Noodle Soup

This is an old family recipe given to me from a friend. The tangy lemon and turmeric combined with the fresh parsley at the end make for a zingy and uplifting soup. great on a hot or cold day. 

Serves 4

Ingredients

1 tbsp. Coconut Oil

Salt & Pepper

2 Onions

2 Garlic Cloves

2 Lemons

4 Carrots

4 Potatoes

1 Bunch Parsley

2 tsp. Turmeric

5 Ripe Tomatoes

3 Litres Stock

1 Packet Soba Noodles

 

Directions

Dice onions and garlic.

Halve carrots lengthways and cut into half rounds.

Dice tomatoes into 3cm cubes.

Peel potatoes and cut into 3cm cubes.

Finely cut parsley stems and set leaves aside for garnish.

Grate rind from lemons and squeeze juice, setting aside separately.

Heat coconut oil in a large pot. Add garlic and onions Sauté until softened.

Add lemon rind & pepper. Cook for 2 minutes.

Add carrots, potatoes & parsley stems. Cook for 2 minutes.

Add turmeric & lemon juice. Cook for 2 minutes.

Add tomatoes & stock. Simmer until vegetables are cooked.

Cook soba noodles, set aside.

Soup should be as light a broth as possible.