Simple, practical, and full of everyday flavour, Mushroom Chickpea Soup with Veggies and Greens is a vegan, vegetarian fusion soup made with chopped onion, of garlic, and sliced mushrooms in about 50 minutes. The recipe lays out the ingredients and each cooking step clearly, so you can adjust seasoning, texture, and serving size for your own kitchen.

Recipe Snapshot

  • Prep time: 15 minutes
  • Cook time: 35 minutes
  • Total time: 50 minutes
  • Yield: 2
  • Category: Soup
  • Cuisine: fusion

Ingredients

  • 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

Method

  1. 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.
  2. Add mushrooms and mix and cook for 3 minutes or until they starts to get golden.
  3. Add ginger, carrots and veggies and cook for a minute.
  4. Add chickpeas and spices and cook for 2 minutes.
  5. 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.
  6. To thicken, mix 2 tsp cornstarch in 2 tbsp water and mix into the soup in the last 5 minutes. Bring to a boil.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.