A Recipe for a Vegetable Soup for Iran: Easy & Delicious

Welcome to a delicious journey through the heart of Iranian cuisine with this wholesome vegetable soup recipe. Iranian cooking is renowned for its vibrant flavors, fresh ingredients, and aromatic spices that bring dishes to life.

This vegetable soup captures the essence of Persian home cooking, combining simple, garden-fresh vegetables with fragrant herbs and spices to create a nourishing and comforting bowl. Perfect for chilly evenings or as a healthy starter, this soup is both easy to make and incredibly satisfying.

Whether you are a seasoned cook or a beginner looking to explore Persian flavors, this recipe will guide you through the process step-by-step, ensuring a delightful experience. The balance of vegetables and herbs not only makes it rich in nutrients but also full of authentic taste.

Let’s dive into the magic of making an Iranian vegetable soup that warms the soul and pleases the palate.

Why You’ll Love This Recipe

This vegetable soup is a celebration of fresh ingredients and traditional Persian flavors. It’s incredibly versatile, allowing you to use whatever vegetables you have on hand, making it a perfect dish for any season.

The hearty texture and subtle spicing create a comforting meal that appeals to all ages. It’s naturally vegan and gluten-free, making it suitable for many dietary needs.

Plus, the soup is easy to prepare and cooks in under an hour, perfect for busy weeknights or a leisurely weekend meal.

Enjoy a taste of Iran’s rich culinary heritage with this simple yet elegant soup that pairs wonderfully with a variety of main dishes or stands alone as a light, nutritious meal.

Ingredients

• 2 tablespoons olive oil
• 1 large onion, finely chopped
• 3 cloves garlic, minced
• 2 medium carrots, diced
• 2 medium potatoes, peeled and cubed
• 1 cup green beans, trimmed and chopped
• 1 large tomato, diced
• 1 zucchini, diced
• 1 cup spinach leaves, chopped
• 6 cups vegetable broth (homemade or low sodium store-bought)
• 1 teaspoon turmeric powder
• 1/2 teaspoon ground cumin
• 1/2 teaspoon ground cinnamon
• Salt and freshly ground black pepper to taste
• 1/4 cup fresh parsley, chopped
• 1/4 cup fresh dill, chopped
• Juice of half a lemon

Equipment

• Large soup pot or Dutch oven
• Sharp chef’s knife
• Cutting board
• Wooden spoon or silicone spatula
• Measuring spoons and cups
• Ladle for serving
• Blender or immersion blender (optional, for a smoother texture)

Instructions

1. Prepare the vegetables. Wash, peel, and chop all the vegetables into bite-sized pieces for even cooking.
2. Heat the olive oil in your large soup pot over medium heat. Add the chopped onions and sauté until translucent, about 5 minutes.
3. Add the minced garlic and cook for another 1-2 minutes until fragrant, stirring frequently to avoid burning.
4. Stir in the turmeric, cumin, and cinnamon. Toast the spices for about 30 seconds to bring out their aroma.
5. Add the diced carrots, potatoes, green beans, zucchini, and tomatoes. Stir well to coat the vegetables with the spices.
6. Pour in the vegetable broth, increase the heat to bring the soup to a boil, then reduce to a simmer.
7. Simmer uncovered for 25-30 minutes, or until the vegetables are tender when pierced with a fork.
8. Add the chopped spinach, parsley, and dill. Stir and cook for another 5 minutes until the greens wilt.
9. Season with salt and black pepper to taste. Add the lemon juice for a fresh, tangy finish that brightens the flavors.
10. Optional: For a creamier texture, use an immersion blender to partially blend the soup, leaving some chunks for texture.
11. Serve hot with a sprinkle of fresh herbs or a drizzle of extra virgin olive oil.

Tips & Variations

“To enhance the flavor, you can add a pinch of saffron dissolved in warm water during the simmering stage — a nod to classic Persian cooking.”

• Try adding legumes such as chickpeas or lentils for extra protein and heartiness.
• Swap spinach with kale or Swiss chard for different greens and textures.
• For a spicier kick, include a dash of chilli powder.
• Serve with a side of warm flatbread or rice to make it a fuller meal.
• For a richer taste, you can add a spoonful of tomato paste during the sautéing step.

Nutrition Facts

Serving Suggestions

This Iranian vegetable soup pairs wonderfully with a variety of dishes. Consider serving it alongside fragrant saffron rice or a fresh cucumber and yogurt salad for a complete Persian-inspired meal.

If you’re looking for a light lunch, enjoy the soup with warm, crusty bread or traditional Persian flatbread to soak up the flavorful broth. For a heartier dinner, complement the soup with a side of stuffed grape leaves (dolmeh) or a simple herb salad called sabzi khordan.

Don’t forget to explore more delicious vegetarian recipes on our site, such as A to Z Vegetarian Recipes for Every Meal and Occasion and Ancient Grains Vegetarian Recipes for Healthy Delicious Meals.

Conclusion

This Iranian vegetable soup is a beautiful blend of nutrition, flavor, and tradition. Its simple ingredients come together to create a heartwarming dish that is both satisfying and healthy.

Whether you’re craving a light meal or a nutrient-packed starter, this soup fits the bill perfectly.

The balance of earthy vegetables, fragrant herbs, and subtle spices showcases the essence of Persian home cooking, making it an ideal recipe to add to your culinary repertoire. Try this soup on a cold day or whenever you need a comforting meal with a touch of exotic flavor.

For even more hearty and wholesome ideas, browse through our collection of Best Vegetarian Recipes No Dairy for Delicious Meals.

Enjoy cooking and savor every spoonful of this delightful vegetable soup from Iran!

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