Mushroom Chickpea Soup with Veggies and Greens
User Reviews
4.9
Mushroom Chickpea Soup with Veggies and Greens
Description
Mushroom Chickpea Soup with Veggies and Greens uses a base of sautéed onions, garlic, and mushrooms, layered with ginger, assorted vegetables such as carrots and bell peppers, and chickpeas spiced with cumin, black and white pepper, cinnamon, and cayenne. The broth is enriched with soy sauce, rice vinegar, and a hint of sugar, simmered to allow the flavors to develop and the greens to soften towards the end. The soup can be thickened with cornstarch if desired to a heartier consistency.
The soup has a mix of textures from the tender cooked mushrooms and vegetables, the slight bite of chickpeas, and the freshness of spinach added at the finish. The spice blend offers warmth and depth without overpowering the gentle earthiness of the mushrooms and the sweetness of the carrots and other vegetables.
This soup is typically served hot and garnished with fresh herbs or scallions for a fresh contrast. It works well as a light lunch or a comforting starter during cooler weather.
For variations, adding chopped tomatoes along with the vegetables is an option. Adjust the amount of salt carefully depending on the broth used, and the soup can be thickened with cornstarch toward the end to achieve preferred consistency.
Ingredients
- 1/2 cup onion chopped
- 4 cloves garlic finely chopped
- 1 cup mushroom I used cremini, sliced
- 1 to 2 tsp ginger minced, fresh
- 1/2 cup carrot chopped
- 1/2 cup other veggies like bell pepper, celery, sweet potatoes
- 1/2 cup chickpeas cooked
- 1/4 tsp cumin
- 1/2 tsp black pepper use less or more
- 1/4 tsp white pepper
- 1/4 tsp cinnamon
- 1/4 tsp cayenne pepper
- 2 tsp soy sauce use gluten-free soy sauce if needed or Coconut Aminos to make soy-free, or Tamari
- 2 tsp rice vinegar
- 1 to 1.5 tsp sugar or other sweetener
- 2 cups broth or water
- 1.5 cups water or more
- 1 cup spinach
- 1/2 tsp salt use less if you plan to use salted broth, or add later, or more
- cornstarch to thicken in the end if needed
Instructions
- Heat oil in a saucepan over medium heat. Add onions, garlic and a pinch of salt and cook for 3 minutes or just about translucent. Stir occasionally.
- Add mushrooms and mix and cook for 3 minutes or until they starts to get golden.
- Add ginger, carrots and veggies and cook for a minute.
- Add chickpeas and spices and cook for 2 minutes.
- Add soy sauce, vinegar, sugar, broth and water. Partially cover and cook for 15 minutes. Add salt to taste and mix. Add in the spinach or other greens. Cook for 2 minutes. Taste and adjust salt, sweet, tang, spice. Reduce heat to medium-low. Continue to simmer for another 10 minutes. Garnish with fresh herbs of choice or scallions. Serve hot.
- To thicken, mix 2 tsp cornstarch in 2 tbsp water and mix into the soup in the last 5 minutes. Bring to a boil.
Notes
- You can add a chopped tomato when cooking the vegetables for added acidity and flavor.
- Adjust the salt level based on whether your broth is salted; add salt towards the end to taste.
- To thicken the soup, stir in a cornstarch slurry during the last few minutes of cooking and bring to a boil.
- Garnish with fresh herbs or scallions for added freshness when serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2Serving
Amount Per Serving
Calories 102 kcal
% Daily Value*
| Calories | 102kcal | 5% |
| Carbohydrates | 19g | 6% |
| Protein | 5g | 10% |
| Fat | 1g | 2% |
| Sodium | 497mg | 21% |
| Potassium | 500mg | 11% |
| Fiber | 4g | 16% |
| Sugar | 6g | 12% |
| Vitamin A | 8010IU | 160% |
| Vitamin C | 56.5mg | 63% |
| Calcium | 64mg | 6% |
| Iron | 1.8mg | 10% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
You'll Also Love
