Vegan Plant Based Sabzi Soup

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Vegan Plant Based Sabzi Soup

Jill Dalton
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. 
5 from 1 vote
Prep Time 15 minutes
Cook Time 41 minutes
Total Time 56 minutes
Course Soup
Cuisine Mediterranean
Servings 8 people
Calories 255 kcal

Equipment

Ingredients
 
 

Instructions
 

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

Nutrition

Calories: 255kcalCarbohydrates: 33gProtein: 9gFat: 11gSaturated Fat: 10gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 1gSodium: 457mgPotassium: 985mgFiber: 8gSugar: 6gVitamin A: 2437IUVitamin C: 25mgCalcium: 87mgIron: 5mg

13 thoughts on “Vegan Plant Based Sabzi Soup”

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

  1. 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?

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

  2. 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.

  3. Wow! Loved this soup! I used kale instead of spinach. It reminds me of a veggie filled creamy tomato soup! Yum!

  4. Therese Sallenbach

    I have to stay away from coconut milk. What is your suggestion as an alternative. Plain plant yogurt like almond, or cashew?

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