Vegan Plant Based Sabzi Soup

This is a soup recipe that is so filled with flavor that you will never forget it! Sabzi is a Persian dish that typically has meat but I have made a vegan version for you and also made it into a soup because that is what my family has really grown to love. They love it so much that they ask for it every week! Not only does it taste great but it is loaded with nutrition. Bonus!

Ingredients:
2 onions, roughly chopped
2 cloves garlic
2 potatoes, diced
1 can coconut milk ( lite if you want it low fat )
1 can tomato paste
2 cans kidney beans
6 cups spinach
4 cups water
1 tsp turmeric
1 tsp pepper
2 tsp dried lime
1 tsp Braggs liquid amino acids

Saté onions in 4 Tbsp water until translucent. Add remaining ingredients except for the spinach. Simmer for 10 minutes and then add the spinach  and cook for 25 minutes.

Serves 6-8
Calories per serving: 490-655

7 Comments Add yours

  1. Evelyn says:

    What is dried lime?

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  2. Jill Dalton says:

    It is a seasoning used in some persian dishes. You might have to order it online.

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  3. Karen says:

    Jill do think you could use lime juice in place of the dried lime, or is the dried lime a stronger flavour.

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    1. Jill Dalton says:

      Dried limes are different from the juice. It is a really strong almost bitter flavor with a bit of tanginess.

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  4. Bob says:

    I’m uncertain as to the amounts or types of some of the ingredients.
    Onions – Type, red, white, Spanish etc.
    Potatos -Type red, white, Russet etc.
    Coconut Milk – Can size.
    Tomato Paste – Can size, 6 oz., 12 oz.?
    Spinach – How much does 6 cups weigh?

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    1. Jill Dalton says:

      I use white potatoes, yellow onions,13.5 oz coconut milk,6oz tomato paste,and 8 or more oz of spinach.
      Thanks,
      Jill

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  5. In place of crushed dried lime, you can chop one or two whole limes, flesh together with the rind, but you have to remove the seeds as the seeds have a bitter taste. Persian Dried lime has good taste as it is the whole fruit, i.e. with the skin.
    I am Iranian and I live abroad where dried lime is not available. I use fresh lime instead as I explained above. You can also add lime juice to make the taste stronger if you like.
    Coconut milk is never used in Persian cooking as there are no coconut trees in Iran! This dish, I am sure, can be cooked without any kind of milky substance.
    I am vegan and I appreciate very much your recipes. Thank you for your videos.

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