Mushroom Chickpea Soup with Veggies and Greens

4.89 from 34 votes

Mushroom Chickpea Soup with Veggies and Greens

Easy brothy Mushroom Chickpea Soup with pepper, cayenne, ginger, garlic and cinnamon. Peppery flavorful soup for the cold season. Vegan Gluten-free Recipe

Prep Time15

Cook Time35

Total Time50

Course: Soup

Cuisine: fusion

Servings:

Author: Vegan Richa

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

US Customary - Metric

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

Variations: Add 1 chopped tomato at step 3 with the veggies.

Nutritional values based on one serving

Nutrition

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