LEGUME NOODLE SOUP
Ingredients
Legumes
125g dried chickpeas, soaked in water overnight with 1 tbsp bicarbonate of soda
or 1 420g tin.
125g dried butter beans, soaked in water overnight with 1 tbsp bicarbonate of soda
OR 1 420g tin
225g yellow split peas, soaked for approx 12 hrs
Soup Base
2 large onions, thinly sliced
10 garlic cloves, thinly sliced
80g butter
7.5ml turmeric
Salt and black pepper
Roughly 2 litres vegetable stock
Herbs
35g chopped parsley OR 1x30g packet
35g chopped coriander OR 1x30g packet
15g chopped dill - 10g used
100g spring onion, thinly sliced OR 2 x supermarket bunches - I only had one bunch and that seemed fine
150g baby spinach
To finish
100g reshteh OR linguine
150g soured cream, plus 1 tsp per portion to finish
1½ tbsp white wine vinegar
4 limes, halved
Serves: 4 hungry people
Source: Yotam Ottolenghi
Method
Legumes
Drain and rinse both the chickpeas and butter beans, then boil them separately in lots of fresh water until almost cooked - anywhere between 25 and 55 minutes - and drain.
If using tins simply drain and rinse well. Drain and rinse the yellow split peas.
Soup Base
In a large, heavy-based pot, sauté the onion, garlic and butter on medium heat for 20 minutes, or until soft and golden-brown. Stir in the turmeric and some salt and pepper, then lift a third of this mix from the pot and transfer to a dish for use later.
Add the chickpeas and butter beans to the pot, then add the split peas and stock. Simmer for 30 minutes, skimming off the froth occasionally, or until the peas are tender.
Herbs
Add the herbs, spring onion and spinach, stir and cook for 15 minutes more; add extra stock or water if the soup is very thick. Taste and season generously.
To Finish
Add the noodles and cook for about 10 minutes, so that they are just done.
Stir in the soured cream and vinegar, adjust the seasoning and serve at once,
Garnish with extra soured cream and the reserved cooked onion mix.
Serve lime halves to squeeze over every portion.