Authentic Afghan Aush (Hearty Noodle Soup)

• servings: 6 servings
• active time: 10 minutes
• total time: 50 minutes

Ingredients

5 tablespoons olive oil

1 yellow onion (finely diced)

453 grams lean ground beef (1 lb)

1 teaspoon salt (more per preference (depends on broth salt content)

1 tablespoon black pepper

2 1/2 tablespoons ground coriander

2 tablespoons garlic powder

2 tablespoons paprika

1 teaspoon chili flakes

3 tablespoons tomato paste

10 cups chicken broth (or dissolve 4 bouillon cubes in 10 cups hot water) *See Notes)

1 bunch fresh dill (washed, large stems removed and finely chopped)

540 ml canned red kidney beans (1 can, drained and rinsed)

540 ml canned chickpeas (1 can, with the liquids)

175 grams spaghetti (cut into 2-3 inch pieces)

1 cup whole yogurt

2 cloves garlic (crushed)

1/2 teaspoon salt

1 tablespoon water (to thin)

2 tablespoons dried mint

1 teaspoon chili flakes (or more per preference)

the remaining yogurt

Directions

Place a large soup pot on medium heat and add the olive oil. Heat for a few minutes, then add the diced onions and cook for 4 to 5 minutes until translucent. Add the ground beef and break it up using a wooden spoon as small as possible. Cook for 6 to 7 minutes, then add all the spices (salt, pepper, coriander, garlic powder, paprika, and chili flakes). Cook until the meat has browned and the juices dry up.

Move the meat to one side of the pot and add the tomato paste. Stir into the bottom of the pot for a few seconds to cook it, then mix it into the rest of the meat. Add 1 ladle of broth to the meat and cook for 6 to 7 minutes until you can visibly see the oil separating.

Add the remaining chicken broth to the pot, along with the chopped fresh dill. Add the washed and rinsed kidney beans and the chickpeas with its liquid (aquafaba). Allow the soup to cook for 30 minutes, covered and on medium heat.

Meanwhile, prepare the yogurt by whisking it with the crushed garlic, salt and water to thin it out slightly. Remove 3 tablespoons of the yogurt to a smaller bowl, and set the remaining aside for garnish.

After 30 minutes, stir the soup. Use a spoon to remove 2 tablespoons of the soup broth and place it into the small yogurt bowl (with the 3 tablespoons of yogurt). Mix together to temper the yogurt (this will bring the yogurt up to temperature so it doesn't curdle when added to the soup). Once the yogurt and broth are mixed, pour it back into the pot and stir the soup to combine.

Add the spaghetti noodles to the soup and cook for a further 10 to 15 minutes just until the noodles are soft.

To serve: ladle the soup into bowls, making sure to get a bit of everything. Place dollops of the yogurt on top, and sprinkle with dried mint and extra chili flakes if desired.

Nutrition

• Calories: 477 kcal
• Total Fat: 18 g
• Saturated Fat: 4 g
• Unsaturated Fat: 11 g
• Trans Fat: 0.3 g
• Cholesterol: 60 mg
• Sodium: 2509 mg
• Total Carbohydrate: 49 g
• Dietary Fiber: 9 g
• Total Sugars: 7 g
• Protein: 32 g