Easy Persian Soup with Potatoes, Eggs, and Ghormeh Sabzi Herbs
This nourishing Persian soup layers the aromatic depth of ghormeh sabzi herbs with creamy potatoes and silky egg ribbons. Using dried herbs brings it together in under 30 minutes—simple enough for a weekday breakfast yet elegant enough for guests. Making it ahead and chilling boosts healthy resistant starch in the potatoes.
Print
Pin
Servings: 4
Ingredients
- 4 Yukon gold potatoes, peeled and diced into 1/2-inch pieces
- 3 cups filtered water
- 1/3 cup Sabzi Ghormeh herb mix
- 2 tablespoons collagen peptides
- 1 teaspoon sea salt
- 1 teaspoon ground turmeric
- 1/2 teaspoon ground black pepper
- 2 tablespoons rice flour
- 1/4 cup filtered water
- 1 tablespoon extra-virgin olive oil
- 1 leek, chopped (white part only or substitute 1/2 cup chopped onion)
- 3 1/2 cups cashew milk, (or other non-dairy milk)
- 2 teaspoons lemon juice
- 2 eggs, beaten
Instructions
- In a large saucepan over medium-high heat, boil the potatoes in the 3 cups of water with the Sabzi Ghormeh, collagen, salt, turmeric, and pepper. Bring to a gentle boil. In a small bowl or cup, whisk the rice flour into the 1/4 cup water to make a slurry. While stirring, slowly add the slurry to the potatoes and cook for 15 minutes, or until the potatoes are soft.
- Meanwhile, in a small skillet over medium heat, heat the oil until hot but not smoking. Add the leek and sauté while stirring until it starts to become translucent. Reduce the heat to medium low and cook for 15 minutes, stirring occasionally until caramelized.
- At this point, you can proceed or chill the potatoes and broth to boost resistant starch and reheat when you’re ready to finish it for serving, or finish without garnishing and chill.
- Stir the cashew milk into the saucepan. Add the lemon juice and return to a gentle boil.
- While stirring, slowly drizzle the eggs into the soup in a small stream.
- Serve garnished with the caramelized leek.