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It is getting chilly out some days and I have been craving peppery brothy soups for dinner. This is an easy soup in which you can add whatever you have in the fridge or pantry. Use any beans or lentils, some mushrooms and greens, veggies and some light peppery spices. Simmer and serve.
The garlic and ginger add a lot of flavor. Black pepper, white pepper, cinnamon and cumin add a deep complex profile to the warming flavorful broth. Cinnamon helps the pepper and the broth flavor profiles. Use other spices of choice. Add other veggies of choice. Add some cooked pasta for variation.
The next few weeks will be about trying to balance between 2 big events. Diwali on Nov 11 (that is so close!) and thanksgiving and then the rest of the holiday season. I found Diwali Bazaar on Amazon just today. I am off shopping for some Indian clothes and thinking of Diwali recipes for the week.
More soups from the blog
- Curried butternut squash soup
- Chard Mushroom Shallot Pasta soup
- Chipotle corn Chowder
- Moroccan lentil soup
- Cream of Mushroom Soup
Mushroom Chickpea Soup with Veggies and Greens
Ingredients
- 1/2 cup chopped onion
- 4 cloves of garlic, finely chopped
- 1 cup sliced mushrooms, I used cremini
- 1 to 2 tsp fresh ginger, minced
- 1/2 cup chopped carrots
- 1/2 cup other veggies, like bell pepper, celery, sweet potatoes
- 1/2 cup cooked chickpeas
- 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
- 2 tsp soy sauce/tamari, use gluten-free soy sauce if needed or Coconut Aminos to make soy-free
- 2 tsp rice vinegar
- 1 to 1.5 tsp sugar , or other sweetener
- 2 cups broth , or water
- 1.5 cups or more water
- 1 cup spinach
- 1/2 tsp or more salt, use less if you plan to use salted broth, or add later
- 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.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I haven’t tried these soup recipes yet but I am eager to try them all. My partner is vegan so these fit the bill. Thank you for making these recipes available.
Welcome!
The spices, vinegar, soy sauce, and sweetener make the broth so warming & flavorful. It’s perfect the way it’s written, but it has lots of versatility depending what you have on hand. It would be delicious with the addition of a grain or pasta as well.
So happy you liked it.
Very easy to make and delicious – nice balance of sweet warming and spicy! I added some tofu for extra protein, and made my broth with miso. Lovely!
Yay! So happy you liked it.
This was so good! I made it as written and the punch from the spices was incredible. Can’t wait for leftovers-
Thank you for commenting!
This was amazing! It was such a wonderful mix I flavors, I would have never dreamed from reading the recipe it would be so good.
awesome! thanks so much for your kind comment!
I’ve made this 3 times now and each time it’s a huge hit!!! I don’t add anything extra and follow the recipe as is. Delicious!
yay!
Hi Richa, Another winner! I didn’t think I could like a soup more than your turmeric miso soup I made last week, but this was truly AWESOME 👍👍👍. I used bell pepper and celery because I love both, and baby kale because that is all I had. Thanks for another great soup for my regular rotation. I really love brothy soups, and yours are so full of flavor and spice! I have been adding a light sprinkling of Frontier Co-op’s Five Spice powder to my soups and it really makes them pop. It has cinnamon, fennel, cloves, star anise and white pepper. I still used the cayenne for extra heat, and it all turned out great. Thanks again!!
yay! thank YOU for your kind reviews.