Majlesi Vegetable Noodle Soup
"An elegant, jewel-toned medley of fresh vegetables and delicate noodles, brightened with a burst of citrus and aromatic Persian herbs."
Instructions
Bring the chicken broth to a gentle boil in a large pot over medium heat.
Add the diced carrots and corn kernels. Cook for about 15 minutes, until they begin to soften but still hold their shape.
Stir in the diced potatoes and peas, mixing gently to keep the vegetables intact.
If using fresh tomatoes, sauté them in a small amount of oil in a separate pan until fully softened and slightly thickened. If using tomato paste, sauté it briefly in oil until its color deepens and the raw taste disappears. Add either option to the soup.
Reduce the heat to low and let the soup simmer gently. If it becomes too thick, add 1–2 glasses of boiling water to reach your preferred consistency.
About 10–15 minutes before the soup is finished, gradually add the soup noodles, stirring carefully to prevent breaking.
Once the noodles are tender, stir in about two-thirds of the chopped parsley and cilantro.
Season with salt, black pepper, and fresh lemon juice to taste. Remove from heat.
Serve hot, garnished with the remaining herbs.