Aush (Afghan Noodle Soup)

This Afghan-inspired soup is a swirl of delicate flavors that create layers of warm, savory goodness. Serve with a chunk of whole wheat bread or a side salad. 
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  • 1 Tbsp olive oil
  • 2 cloves garlic, minced
  • 1 onion, chopped
  • 1 green bell pepper, chopped
  • 1 cup carrots, chopped
  • 3 stalks celery, chopped
  • 1 can kidney beans, rinsed and drained
  • 1 can chickpeas, rinsed and drained
  • 8 oz mushrooms, chopped
  • 9 cups low-sodium veggie broth
  • 2 bay leaves
  • 1 1/2 tsp paprika
  • 1/4 tsp cayenne pepper
  • 1 1/2 tsp coriander
  • 1 cup whole wheat elbow macaroni noodles
  • 1 cup veggie crumbles
  • 4 ounces fresh spinach leaves
  • 1/3 cup almonds, chopped
  • 1/3 cup golden raisins
  • Non-fat plain Greek yogurt or non-fat sour cream (optional)
  • Fresh mint or parsley (optional)


  • Heat oil in soup pot over medium heat. Saute onion and garlic 3 minutes. Add celery, pepper and carrots and saute 4 minutes. Add beans, chickpeas, mushrooms, veggie broth and seasonings. Bring to boil. Reduce heat and simmer, covered, 20 minutes. Add elbow noodles and veggie crumbles and simmer, covered, about 10 minutes, or until noodles are tender. Stir in spinach until wilted and remove from heat. Top with a spoon of Greek yogurt or sour cream,  sliced almonds, golden raisins and fresh mint or parsley before serving.
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