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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.
This is sooooo good! I suggest trying just the black and white pepper first if you are not a fan of hot. I did an 1/8tsp of cayenne and we all agreed it didn’t need to be there next time. I made exactly as written with 1 exception… I did not use cornstarch but instead added 1/2 cup of rinsed barley (I made for 4 serving. Recipe is written for 2 serving). Delicious! Definitely in our weekly rotation. Highly recommend giving this one a try!
white pepper does have a little kick! glad all enjoyed
Really good flavor, very healthy and easy to make.
thanks Lisa!
Made this for dinner tonight, and I’m so glad I did. This is hands down one of the best soups I’ve ever made or tasted!! I made it exactly as written, used sweet potatoes and celery as my extra vegetables and kale as the green. Garnished with scallions.. I had a pot of chickpeas I had cooked from dry and they made a delicious broth, so I used the broth too. I was blown away by the complexity and flavor of the spices that you selected. I’m looking forward to polishing off the leftovers tomorrow for lunch. Thank you for sharing such an original, deliciously spicy recipe that I know I will be making again and again. Brava!
Thank you for your kind comment! I’m thrilled you enjoy the recipe 🙂
Perfectly spiced. Great way to use up veggies! Hearty soup. One of my favourite soup recipes ever.
yay
Lovely recipe. Can I add some broccoli to this recipe. Will it affect the flavour profile of the soup?
Sure, add it toward the last 5 mins of simmering
Another amazing recipe!! The flavor is incredible, as always. Thank you, Richa, for all your fantastic recipes!!!
Awesome
This is lovely. Made it on a New Year’s Eve daytime, when the rain was pouring outside. The flavours are wonderful & layered.
This was so good. I used Tuscan kale instead of spinach, added a few extra veggies, and added quinoa. Perfect!
Awesome!
Thanks Richa.
Can’t wait to try this one!
Hi. Can the rice vinegar be substituted with anything else?
apple cider or white vinegar or lime juice
I was a bit hesitant to use some of the ingredients as I was not sure if I would like it, but after reading the comments, I did. This soup is magical! I used Portabello mushrooms for stronger flavour and broccoli leaves from my garden, worked wonderfully well. Thank you Richa for sharing this recipe and everyone else for your comments.
awesome!!