Tajik Oshi Burida White Bean Soup

Ingredients

• 1 tbsp olive oil
• 1 small onion, diced
• 2 garlic cloves, minced
• 1 carrot, diced
• 1 small potato, diced
• 1/2 tsp ground cumin
• 500 ml vegetable stock
• 240 g canned white beans, drained
• 70 g short noodles
• 80 g spinach, chopped
• 80 g plain yogurt
• 2 tbsp chopped dill or cilantro

Steps

1. Heat olive oil in a soup pot and cook onion and carrot for 4 minutes until softened.
2. Add garlic, potato, and cumin and stir for 30 seconds before adding the stock.
3. Simmer for 10 minutes, then add beans and noodles and cook until the noodles are tender according to their package time.
4. Stir in spinach and cook for 1 minute until wilted; add hot water if the soup becomes too thick.
5. Season with salt and pepper and let the soup stand off heat for 2 minutes.
6. Divide into bowls, add a spoonful of yogurt, and finish with dill or cilantro.

Allergen note: Contains wheat and dairy if using yogurt. Check stock labels for allergens.

Use the listed quantities as a guide, adjust seasoning to taste, and cook proteins to a safe internal temperature.