(Michel Verpoorten)

Ash — A Showstopping Iranian Vegan Soup

by | April 17, 2020

Ash, one of the most popular soups in Iran, is a hearty, warming dish that relies heavily on shelf-stable ingredients — perfect in times like these!

Serve it as a starter, or as a main course with some fresh, crusty bread for a meal your family won’t soon forget.

One of many vegan recipes from the lovely Sara of Like It To Taste, this gorgeous soup will kick those culinary humdrums in no time!

vegan Chickpeas

Ash — A Showstopping Iranian Vegan Soup


Serves four

  • 1/2 cup kidney beans
  • 1/2 cup chickpeas
  • 1/2 cup lentils
  • 3/4 cup chopped dill
  • 3/4 cup chopped parsley
  • 3/4 cup chopped coriander
  • 3/4 cup
  • 1 cup spinach
  • 3 chopped onions
  • 3 tablespoons olive oil
  • 2 tablespoon dry or fresh chopped mint
  • Pepper and turmeric
  • ¼ cup vegan sour cream
  • Salt (optional)
  • 150 gr Linguine or rice noodle or Persian Reshteh
  • 1 tablespoon of flour (Any kind)

Sour cream

  • 3/4 cup raw cashews, soaked in water for 5 hours
  • 1/2 cup unsweetened coconut yogurt
  • 2 tbsp lemon juice
  • 1/2 tsp apple cider vinegar
  • 1 tsp salt


  1. In a large pot, add some water and add chickpeas, kidney beans to it and let it cook for half an hour. It is always better if you cook these beans separately but to make it simpler, you can cook them in one pot. If you don’t have time you can always use low sodium, organic can of lentils, kidney beans and chickpeas.
  2. After half an hour, add the lentils and again let it cook on medium high heat for another half an hour.
  3. In another large pot sauté the chopped onions in the 2 tablespoons of olive oil, the turmeric and a tablespoon of flour. Wait 10 minutes, or until the onions become golden and
  4. Add your caramelized onions into a bowl and set aside.
  5. Add 4 cups of water to the same pot on medium-high heat. Bring it to boil and then add cooked chickpeas, lentils and kidney beans to the pot. Wait for water to come to a boil
  6. Add the herbs and spices t and give the pot a quick mix.
  7. Keep 2 tablespoons of the caramelized onions for the topping and add the rest to the pot. Place the lid on and let it cook for 30 minutes over medium-low heat.
  8. Break up the noodles into strands of a couple of centimeters in length and add to the mixture and let it simmer until they are cooked.
  9. For the sourcream, drain and rinse the cashews and add all the ingredients to your food processor. Blend on high speed until the mixture becomes creamy and smooth. This will take about 6-8 minutes.
  10. Taste it to see if it needs more lemon, salt or vinegar.
  11. Pour into a container in the fridge for 2 hours to firm it up (keeps for up to four days).
  12. Top your soup and enjoy!

Don’t forget to check out Sara’s blog to find her other vegan offerings.


Leave a Comment