This week the Fall weather kicked in and it’s been lovely. Well, except for the fact that last Wednesday I sprained my ankle. I’m feel better now, it’s wrapped up and I’ve been following the RICE rule like my momma taught me growing up. On Saturday I was feeling the Autumn spirit, I had an apple cinnamon candle burning as I graded assignments (I teach now, and LOVE it). So in the spirit of the season I decided to make a delicious vegetable soup, and man did I find a wonderful recipe to modify (link following my version).
I hope you enjoy this flavorful, gluten free, vegetarian soup!
- ½ a chopped yellow onion
- 6 cloves of garlic, finely chopped
- 8oz container of mushrooms, sliced (I used button)
- 1 to 2 tsp ground ginger
- 1 bag of baby carrots
- 1 bell pepper, chopped
- 1 cup whole yellow cherry tomatoes
- 1 can cooked chickpeas, rinsed and drained (I omitted this the first time I made the recipe and cooked gluten free elbow pasta instead. The second time I made the recipe for lunch all week long I used shitake mushroom noodles, and added in the chickpeas)
- ¼ tsp cumin
- ½ tsp black pepper (use less or more)
- ¼ tsp cinnamon
- dash cayenne
- dash of turmeric
- 2 tsp tamari (gluten free soy sauce)
- 2 tsp rice wine vinegar
- 1 to 1.5 tsp honey
- 3.5 cups of water (4 cups if you want more broth in your soup)
- 1 cup spinach
- ¼ tsp or more salt
- Heat oil in a saucepan over medium heat.
- Add onions, garlic and a pinch of salt and cook for 5 minutes or just about translucent.
- Stir occasionally.
- Add mushrooms and mix and cook for 3-5 minutes or until they starts to get golden.
- Add ginger, carrots and all other vegetables and cook for a minute.
- Add chickpeas and spices and cook for 3-5 minutes.
- Add soy sauce, rice wine vinegar, honey, and water.
- 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 (I skipped this step).
- Serve hot.
My recipe was modified from this recipe: Mushroom Chickpea Soup with Vegetables and Greens