It’s starting to get chilly some evenings, and I’ve been craving peppery, brothy soups for dinner. This is a simple, flexible soup you can adapt to whatever you have on hand—any beans or lentils, mushrooms and greens, assorted vegetables, and a few bright, peppery spices. Simmer everything and serve hot.
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The garlic and ginger give the soup a bright foundation, while black and white pepper, cinnamon, cumin and a touch of cayenne build a warm, complex broth. Cinnamon rounds out the peppery notes and deepens the overall flavor. Feel free to swap or add other spices and vegetables; cooked pasta or different legumes make great variations.
Over the next few weeks I’m balancing a couple of big events—Diwali on Nov 11 and then Thanksgiving and the rest of the holiday season. I spotted a Diwali Bazaar on Amazon recently and I’m already thinking about outfits and Diwali recipes to try this 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
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Heat oil in a saucepan over medium heat. Add onion, garlic and a pinch of salt and cook about 3 minutes, until the onion is just translucent, stirring occasionally.
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Add mushrooms and cook about 3 minutes more, until they begin to brown.
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Stir in ginger, carrots and any other vegetables and cook for about a minute.
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Add chickpeas and the spices and cook for 2 minutes to bloom the flavors.
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Add soy sauce or tamari, rice vinegar, sugar, broth and water. Partially cover and cook for 15 minutes. Season with salt to taste and stir in the spinach or other greens; cook 2 minutes more. Taste and adjust salt, sweetness, tang and spice. Reduce heat to medium-low and simmer another 10 minutes. Garnish with fresh herbs or scallions and serve hot.
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To thicken, mix 2 tsp cornstarch with 2 tbsp water and stir into the soup during the last 5 minutes; bring to a boil to activate the starch.
Video
Notes
Nutritional values are based on one serving and are approximate.
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.
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