Watch: How to make Afghan soup Aash

Ingredients:

1 cup kidney beans, 70 per cent cooked

1 cup chickpeas, 70 per cent cooked

4 shallot, sliced thin

1/2 cup spinach

1 cup fresh dill, chopped

1 cup parsley, chopped

1/4 pack of linguine

Note: You can use canned chickpeas or kidney beans to save time but make sure to wash them thoroughly with water. 

1/2 cup olive oil

4 garlic cloves, minced

1 l bone broth or 2 stock cubes mixed into 1 l water

1 tbsp dry mint

1 tsp salt (adjust taste if using stock cubes)

1 cup greek yoghurt

1/3 cup sour labneh or sour yoghurt

2/3 cup liquid curd or whey water

1. In a pot add oil (keep a little on the side to use later). Once the oil turns hot add chopped onions and brown them a little.

2. Add the chopped green leaves into the pot alongwith chickpeas and kidney beans. Allow it to simmer for a few minutes, about four to five minutes.

3. Add 500 millilitre bone broth or 1 stock cube diluted into 500 millilitre hot water. Once it begins boiling add the other remaining 500 millilitre water and let it all simmer together for a while.

4. Add salt, pepper, half the dried mint followed by the remaining dill and parsley. Turn down the heat and add yoghurt. Mix well so it does not form lumps. Allow it to simmer for 10 minutes. Add one organic stock cube, then add whipped yoghurt in three parts and let it simmer for a few more minutes.

5. Add the pasta, give it a nice mix and then cover the pot and let it simmer for fifteen minutes. 

6. Take a pan and add oil. Once the oil is hot, add one minced garlic clove and some dried mint. Fry till they turn golden and then remove from the heat and keep it aside for garnishing.

For the Garnish:

Get some birista (fried onion), yoghurt mixed with a spoon of curd, dried mint and some chilli powder. Pour a little soup into the soup bowl and add a dollop of yoghurt, some birista, garlic mint oil, and a pinch of chilli powder and dried mint.

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