Abgoosht Soup Recipe Vegetarian Style Made Easy

Abgoosht is a traditional Persian stew known for its hearty, comforting flavors and nourishing qualities. Traditionally made with lamb and chickpeas, this dish warms the soul with every bite.

But if you’re looking for a vegetarian twist on this classic, you’re in for a treat! Our vegetarian abgoosht soup recipe captures the essence of the original, using wholesome plant-based ingredients that deliver the same depth of flavor and satisfying texture without any meat.

Whether you’re vegetarian, vegan, or simply want to try something different, this recipe offers a delicious and nutritious way to enjoy Persian cuisine at home.

With tender legumes, rich tomato base, and a blend of fragrant spices, this soup is perfect for cozy dinners or meal prepping for the week. Plus, it’s easy to make with accessible ingredients, and you can customize it to your taste.

Let’s dive into how you can make this flavorful abgoosht right in your kitchen!

Why You’ll Love This Recipe

This vegetarian abgoosht soup is a beautiful balance of hearty and wholesome, combining protein-rich beans and lentils with aromatic herbs and spices. It’s naturally gluten-free, packed with fiber, and incredibly filling — ideal for anyone looking to nourish their body without compromising on flavor.

Versatility is another highlight. Whether you prefer a thicker stew-like consistency or a more brothy soup, this recipe can be adjusted to suit your texture preferences.

It also freezes wonderfully, making it a great make-ahead meal for busy days.

Unlike many vegetarian soups, abgoosht offers a complex flavor profile from slow-simmered vegetables and spices, which means every spoonful is rich and satisfying. If you’re a fan of Middle Eastern or Persian cooking, this dish will feel like a warm, comforting hug in a bowl.

Ingredients

• 1 cup dried chickpeas (soaked overnight or quick-soaked)
• 1/2 cup dried white beans (such as navy or cannellini, soaked overnight)
• 1/2 cup red lentils
• 2 medium potatoes, peeled and chopped
• 2 medium tomatoes, diced or 1 can (14 oz) diced tomatoes
• 1 large onion, finely chopped
• 3 cloves garlic, minced
• 1/4 cup dried Persian lime powder (or 2 dried limes pierced with fork)
• 1 teaspoon turmeric powder
• 1 teaspoon ground cinnamon
• 1 teaspoon ground cumin
• Salt and black pepper to taste
• 2 tablespoons tomato paste
• 6 cups vegetable broth or water
• 2 tablespoons olive oil
• Fresh parsley or cilantro for garnish
• Optional: lemon wedges for serving

Equipment

• Large heavy-bottom pot or Dutch oven
• Mixing bowls for soaking beans
• Knife and cutting board
• Wooden spoon or ladle
• Measuring cups and spoons
• Blender or immersion blender (optional, for smoother texture)
• Strainer or colander for rinsing beans

Instructions

1. Soak the chickpeas and white beans: Rinse the dried chickpeas and white beans. Soak them in plenty of water overnight or use a quick soak method by boiling for 5 minutes and letting sit for 1 hour.
2. Prepare the base: In your large pot, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant.
3. Add spices and tomato paste: Stir in the turmeric, cinnamon, cumin, salt, and pepper. Add the tomato paste and cook, stirring, for 2 minutes to deepen the flavors.
4. Add soaked beans and broth: Drain the chickpeas and white beans and add them to the pot. Pour in the vegetable broth or water and bring to a boil.
5. Add potatoes, tomatoes, and dried limes: Add the chopped potatoes, diced tomatoes, and dried lime powder or pierced dried limes. Reduce the heat to low and cover the pot. Let it simmer gently for about 1.5 to 2 hours, or until beans and potatoes are tender.
6. Add red lentils: About 30 minutes before the end of cooking, add the red lentils to the pot. Stir well and continue simmering, uncovered, to allow the soup to thicken slightly.
7. Adjust seasoning and texture: Taste and adjust salt, pepper, and spices as needed. If you prefer a smoother soup, use an immersion blender to partially blend the soup, leaving some chunks for texture.
8. Serve and garnish: Ladle the soup into bowls and garnish with fresh parsley or cilantro. Serve with lemon wedges on the side for a zesty finish.

Tips & Variations

If you want to replicate the traditional abgoosht experience, serve the soup with torn flatbread to soak up the rich broth.

• For extra umami flavor, add a splash of soy sauce or liquid aminos in step 7.
• Swap the white beans for kidney beans or black-eyed peas to change the texture subtly.
• If you can’t find dried limes or powder, a squeeze of fresh lime juice at the end can brighten the soup.
• To make it vegan, ensure your vegetable broth is free of animal products.
• Try adding chopped carrots or celery for more depth and nutrients.

Nutrition Facts

Serving Suggestions

Abgoosht soup is traditionally served with fresh flatbreads like lavash or sangak that are perfect for soaking up the flavorful broth. You can also pair it with a simple cucumber and tomato salad dressed lightly with lemon juice and olive oil to add a refreshing contrast.

For a more filling meal, serve alongside steamed basmati rice or quinoa. Leftovers reheat beautifully and taste even better the next day as the flavors continue to meld.

To explore more recipes that complement this Persian-inspired meal, check out our Bread And Gravy Recipe or for a completely different but equally delicious start to your day, try the Breakfast Wellington Recipe.

Conclusion

This vegetarian abgoosht soup is a fantastic way to enjoy a beloved Persian classic in a plant-based format. Its rich, layered flavors and nourishing ingredients make it a standout dish for any season, especially when you crave something warm and comforting.

The recipe is straightforward, adaptable, and perfect for both novice cooks and seasoned foodies alike.

By combining wholesome legumes, aromatic spices, and fresh vegetables, this soup delivers a satisfying meal that will quickly become a staple in your culinary repertoire. Plus, it’s a wonderful introduction to Persian flavors without the need for meat.

Give it a try, and don’t forget to explore other delightful recipes like the Bluebill Duck Recipes or the hearty Braised Pork Ribs With Radish Recipe when you want to mix things up.

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