Happy New Year! It’s a new year but is it a new you?
It’s the same ol’ me but still working on being a better version.
Did you have a good holiday season? I spent the last few weeks of 2025 getting ready for 2026. I’m not sure where I’m going with this blog but life has gotten busy and sometimes I feel I’m not giving it the attention it deserves but I love cooking and I really love sharing new twists on vegan cooking with the world so I’m going to keep it up, but maybe just in a different form.
I’m not sure but I’ll let you know when I figure it out.
So I came across this recipe on Pinterest, I think. Ash-e-Reshteh is the name of the original recipe and it looked wonderful. Ash-e-Reshteh is a hearty Persian soup with lentils, beans, noodles, lots of herbs and spices. Even now, my mouth is watering just thinking about it again.
So I took a look at the ingredients and I decided right away that beans, lentils and noodles was a bit much for one soup so I decided to forego the lentils to keep it hearty but not so overwhelming. Honestly I’m not sure how anyone can eat a nice bowl of this without going right to sleep afterwards.
So I kept to the seasonings as best I could but if you Google this recipe, you’ll find about a million different variations. With that being said, don’t come for me shouting about authenticity, okay?
Cool.
The best thing about this vegan ash-e-reshteh is that you can experiment with different lentils and beans and have a bunch of different recipes.
Also, I left off the lentils because I had to make calorie room for another vegan protein to help my muscles heal from working out, just something else to keep in mind if you decide to make this delicious vegan soup recipe.
Kitchen Tools:
*Cutting board
*Kitchen knife
*Stock pot
Ingredients:
*Ginger
*Garlic
*Onion
*Leeks
*Scallions (sliced thinly)
*Chickpeas (or any other bean)
*Long noodles (I used Vifon ramen noodles)
*Spinach (frozen)
*Chili pepper (any color)
*Turmeric (ground)
*Parsley
*TVP (optional
*Peanuts (chopped & optional)
Instructions:
*Heat a stock pot of medium heat and add onion, ginger and leeks. Add water or waste-free broth to keep from sticking if you’re looking for an oil-free recipe, otherwise use oil.
*Stir regularly until onions start to brown and then add chopped garlic and cook another 3 to 4 minutes.
*Be sure to season with salt & black pepper as you go, tasting regularly.
*Add water or broth, along with spinach and beans, and any other herbs & spices you want to add, and bring to a boil. Reduce to simmer for 10 minutes until flavors are blended.
*You can cook the noodles right into the pot if you want for a thicker and creamier soup. I cooked my noodles separately because I made 4 servings of this delicious vegan stew but we only had noodles with the first 2 servings.
*Place noodles on the bottom of a bowl, if cooking separately, and ladle soup on top. Garnish with parsley, scallions and chopped peanuts.
*TVP is optional but I boiled it and cooked it in the oven for 20 minutes and then served some on top like a garnish, the rest was in a bowl on the side.
This was a fun addition to the menu and it wasn’t difficult to make at all. Next time I’ll skip the noodles and add lentils instead to see what I like best.
What is your go-to vegan soup when it’s super cold outside?
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The Spicy Spatula 
Whatcha think?