Afghan Ash-e (Hearty Vegetable and Noodle Soup)

In a food processor, pulse then process to a paste:
6-8 cilantro stems with leaves
2 cloves garlic
½ small red onion, cut into large dice
½ unseeded jalapeno pepper
2 celery ribs, cut into large dice
1 (14-ounce) can diced tomatoes, drained

Add and process again:
3 T olive oil

Heat 2 T olive oil in a large soup pot. Add the vegetable paste and cook until fragrant and the paste has softened.

Clear a spot in the middle of the paste and add:
2 T tomato paste

Cook, undisturbed for 2 minutes then add and stir well:
2 t turmeric
1 t ground coriander
¼ t cayenne pepper
Cook for a few minutes until very fragrant and add:
1 (15oz) can garbanzo beans, drained
2 C frozen mixed vegetables
1 C frozen chopped spinach
4-6 C vegetable or chicken broth, low-sodium

Bring the vegetables and broth to a simmer and cook 15 minutes.

Add (and add more broth if the soup is very thick):
2 oz. linguine OR 2 oz. long, dried flat wheat noodles (“ash-e”), broken into pieces
¼ C fresh dill, chopped

Simmer another 5-10 minutes until noodles are cooked. Taste and adjust for salt. Ladle into bowls and serve with a dollop of plain yogurt and a squeeze of fresh lemon juice. Serves 4-6.