Two hot food trends for 2018 are soup-ing (over juicing, although I say “why not do both?”); and mushrooms. The fabulous fungi will be popping up in many trendy recipes this year, but they have always been a favorite at the Market.
Mushrooms are a wonderful substitute for meat in vegetarian and vegan recipes and are touted worldwide for their health benefits. What better way to use mushrooms during January — National Soup Month than in a delicious soup loaded with healthy veggies?
It’s vegan and gluten-free too!
Mushroom Chickpea Soup with Veggies and Greens
from Vegan Richa
- 1/2 cup chopped onion
- 4 cloves of garlicfinely chopped
- 1 cup sliced mushrooms
- 1 to 2 tsp fresh gingerminced
- 1/2 cup chopped carrots
- 1/2 cup other veggies(like bell pepper, celery, sweet potatoes or whatever you like)
- 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
- 2 tsp rice vinegar
- 1 to 1.5 tsp sugar
- 2 cups broth or water
- 5 cups or more water
- 1 cup spinach
- 1/2 tsp salt (less if you use salted broth)
- cornstarch to thicken (if needed)
- Heat the 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. Makes 2 servings.
See Shamrock Farms this Saturday at the Market for delicious shiitake, oyster, and lion’s mane mushrooms.
One of the things I love about soup is its flexibility. You can substitute whatever you like for so many of the ingredients. For example, you could use oyster mushrooms in this soup and substitute chicken for the chick peas (if you’re not doing vegetarian or vegan), use bok choy instead of spinach, and make it very Asian. Or you could use a different vinegar, leave out the soy sauce, use tomatoes and adjust the seasonings, and make it more Italian.