Ingredients

The following ingredients have 4 Servings
  • 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

Instruction

  • Heat 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. Bring to a boil.