Winter mushroom soup with spinach & chickpeas
This hearty and comforting soup is just what you need if you're feeling a little under the weather. It is peppery, full of vegetables and rich in protein thanks to the presence of chickpeas and mushrooms. Serve it with warm, buttered spelt bread.
Recipe inspired from Vegan Richa's Everyday Kitchen cookbook.
Ingredients
- 2 tsp canola oil (9g)
- 90g brown onion, sliced
- 5 cloves garlic, crushed (15g)
- 110g mushrooms, sliced
- 2 tsp grated ginger (10g)
- 100g carrots, diced or sliced
- 200g other vegetables (sweet potato, pumpkin, capsicum, broccolini, bok choy)
- 45g fresh or frozen spinach
- 250g cooked chickpeas (125g raw)
- 1/2 tsp cumin
- 1/2 tsp black pepper
- 1/4 tsp cinnamon
- 1/4 tsp white pepper
- 1/4 tsp cayenne pepper (optional)
- 2 tsp soy sauce (10g)
- 2 tsp rice vinegar (10g)
- 2 tsp veggie broth
- salt to taste
Instructions
- If you are starting from raw chickpeas, soak them for > 8h, drain them, boil them, drain them, skin them (optional), and reserve.
- Heat up oil in a pot over medium-high heat.
- Add onions and mushrooms, and fry until most of the water from the mushrooms has evaporated.
- Add the rest of the vegetables, garlic and ginger and keep sauteing until the garlic and ginger no longer smell raw. Make sure not to overcook vegetables at this stage, as otherwise, they will get mushy in the soup.
- Add all spices and veggie broth and coat the vegetables with them.
- Add soy sauce + vingear and stir briefly.
- Add spinach + boiling water at vegetable level.
- Reduce heat to medium, and boil until vegetables are almost cooked.
- Add chickpeas, and boil for another 1 min.
- Turn off heat, and let the soup finish cooking on the stove with no heat.
- Serve with warm, crusty bread (I suggest my pumpkin seed spelt bread)