topBanner
Ash-e Reshteh

Ash-e Reshteh

with Parsley Pitas and Lemon Yogurt

Read more

This gorgeous soup is packed with healthy beans, spinach, onions, fresh herbs and delicately spiced with earthy turmeric. The Greek yogurt (in Persian cuisine, they use a creamy whey) really brings all the flavours together and adds a layer textural contrast.

Tags:Veggie
Allergens:Wheat/BléMilk/Lait

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
Cooking difficultyEasy
Ingredients

serving 2 people

Ingredientsarrow down iconarrow down icon

serving 2 people

56 g

Onion, chopped

10 g

Thyme

10 g

Garlic

1 unit

Lemon

10 g

Parsley

1 can

Mixed Beans

½ tsp

Turmeric

1 unit

Vegetable Broth Concentrate

2 unit

Pita Bread

(ContainsWheat/Blé)

100 g

Greek Yogurt

(ContainsMilk/Lait)

113 g

Baby Spinach

Not included in your delivery

Oil*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2130 kJ
Calories509 kcal
Fat23 g
Saturated Fat4 g
Carbohydrate63 g
Sugar7 g
Dietary Fiber17 g
Protein21 g
Cholesterol5 mg
Sodium875 mg
Utensils
Utensilsarrow down iconarrow down icon
Large Pan
Small Bowl
Zester
Instructionsarrow up iconarrow up icon
download icondownload icon
1

Preheat your broiler to high (to broil the pita).

2

Wash and dry all produce.* Heat a large pot over medium heat. Add a drizzle of oil, then the onions and half the thyme sprigs (no need to chop or strip the stems. If the thyme sprigs are flexible enough, you can also use one to tie the other sprigs together like a little bundle). Cook, stirring occasionally, until the onions are golden-brown, 7-8 min.

3

Meanwhile, mince or grate the garlic. Zest, then juice the lemon. Finely chop the parsley. In a small bowl, stir together the yogurt, lemon zest, 1 tbsp lemon juice and 1 tbsp parsley. Season with salt and pepper.

4

Add the entire box of beans and liquid, garlic and a generous pinch of turmeric to the pot. Cook, stirring, until warmed through 3-4 min. Add the broth concentrate and 3 cups water. Bring to a boil, then reduce heat to medium-low. Simmer until the soup is slightly thickened, 15-18 min. (It will look more like a soup-y stew.)

5

Meanwhile, in a small bowl, mix together 1 tbsp parsley and a drizzle of oil. Arrange the pitas on a baking sheet. Toast in the centre of the oven until golden, 1-2 min. Flip over the pitas and brush with the parsley oil. Season with salt and pepper. Return to the oven. Broil until golden, 1-2 min per side. (TIP: Keep your eye on them so they don’t burn!)

6

When the soup is finished simmering, remove the thyme stems. Add the spinach and remaining parsley, then stir until the spinach wilts, 1-2 min.

7

Divide the ash-e reshteh between bowls. Dollop with lemon yogurt. Cut the pitas into wedges and serve with the soup.