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!

Ingredients:

• 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

Directions:

1. Heat oil in a saucepan over medium heat.
2. Add onions, garlic and a pinch of salt and cook for 5 minutes or just about translucent.
3. Stir occasionally.
4. Add mushrooms and mix and cook for 3-5 minutes or until they starts to get golden.
5. Add ginger, carrots and all other vegetables and cook for a minute.
6. Add chickpeas and spices and cook for 3-5 minutes.
7. Add soy sauce, rice wine vinegar, honey, and water.
8. Cover and cook for 15 minutes.
9. Add salt to taste and mix.
10. Add in the spinach or other greens. Cook for 2 minutes.
11. Taste and adjust salt, sweet, tang, spice.
12. Reduce heat to medium-low.
13. Continue to simmer for another 10 minutes.
14. Garnish with fresh herbs of choice or scallions (I skipped this step).
15. Serve hot.

My recipe was modified from this recipe: Mushroom Chickpea Soup with Vegetables and Greens