New Year Noodle Soup
An amazing New Year Noodle Soup from Greg & Lucy Malouf's beautiful book, Saraban. It's a bean and noodle soup at its core featuring thin egg noodles swimming in a fragrant broth spiced with turmeric, cumin, chiles, and black pepper. You use a medley of lentils, chickpeas, and borlotti beans which makes the soup heart and filling without being heavy. You add spinach, dill, and cilantro. You add lime juice for a bit of sour at the end. And then you've got a number of toppings to add when you serve the soup - chopped walnuts, caramelized onions, and sour cream. Amazing.
Estimated Nutrition (whole recipe, rough)
Counts 18 of 20 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 18 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chickpea | 1/2 cup canned (120g) drained | 134 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Lentil | 1/2 cup cooked (99g) | 115 |
| Butter | 1 tbsp (14g) | 102 |
| Yogurt | 170g plain Greek | 100 |
| Egg | 1 large egg (50g) | 78 |
| Pea | 1/2 cup (72g) | 62 |
| Onion | 1 medium (110g) | 44 |
| Walnut | 1 walnut half (4g) | 26 |
| Lime | juice of 1 lime (44ml) | 11 |
| Turmeric | 1 tsp ground (3g) | 9 |
| Chili | 1 tsp (2.7g) | 8 |
| Cumin | 1 tsp ground (2.1g) | 8 |
| Spinach | 1 cup raw (30g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Dill | 5 sprigs fresh (1g) / 1 tsp dried | 4 |
| Cilantro | 1 tbsp chopped fresh (1g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Bean | not in our table | 0 |
| Topping | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 tablespoons olive oil
- 1 onion, thinly sliced
- 1 long red chili OR green serrano, finely chopped
- 1/2 teaspoon ground turmeric
- 1 teaspoon ground cumin
- 1/4 teaspoon freshly ground black pepper
- 8 1/2 cups / 2 liters good-tasting vegetable stock/broth
- 100g / 3.5 oz yellow split peas or brown lentils
- 1 1/2 cups cooked chickpeas, rinsed if using canned
- 2 cups / 350g cooked borlotti beans
- fine grain sea salt
- 120 g thin egg noodles, fresh or dried
- 3 1/2 oz / 100g fresh spinach leaves, finely shredded
- 1/2 cup finely shredded cilantro leaves
- 2 tablespoons chopped fresh dill
- juice of one lime
- Toppings:
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- 1 large onion, thinly sliced
- 100 ml sour cream or creme fraiche
- 50g / scant 2 ounces of toasted, chopped walnuts