Mosh awa

Afghani vegetable soup

Preparation info
  • Serves


    as a main
    • Difficulty


    • Ready in

      1 hr 35

Appears in
Lands of the Curry Leaf

By Peter Kuruvita

Published 2018

  • About

There are soups like this in traditional Persian and Turkish cuisine. Usually this one is made with a chicken or lamb stock, but this vegetarian version is just as delicious. It’s so much fun to discover and experiment with such dishes; I have found adding sautéed oyster mushrooms makes it the perfect meal. The yoghurt makes this dish unique, but if you are a vegan, omit the yoghurt and butter, and fry the mushrooms in olive oil.