A LIGHT AND FILLING SOUP INSPIRED BY SUZY KARADSHEH MEDITERRANEAN DISH.
3 tablespoons extra-virgin olive oil, divided
1 cup sliced fresh shitake, oyster, or button mushrooms
2 medium zucchini, sliced into half moons
1 bunch fresh parsley, chopped
1 medium onion, chopped
2 cloves garlic, chopped
2 stalks celery, chopped
2 sweet potatoes, diced
1 teaspoon ground coriander
½ teaspoon ground turmeric
½ teaspoon paprika
½ teaspoon chopped fresh thyme
Himalayan sea salt
Ground black pepper
2 bay leaves
6 cups low sodium chicken or vegetable broth
2 cups cooked chickpeas, or 1 can, rinsed and drained
Juice and zest of 1 lemon
¼ cup pine nuts, toasted, for garnish
- In a large pot, heat 1 tablespoon olive oil over medium-high heat. Add the mushrooms and cook for 3 to 4 minutes, stirring regularly. Remove the mushrooms from the pot.
- To the same pot, add the zucchini. Cook for 5 minutes, or until the zucchini begins to gain color, stirring regularly. Remove the zucchini from the pot.
- Add the remaining 2 tablespoons olive oil to the pot and add the parsley, onions, garlic, celery, carrots, and sweet potatoes. Stir in the coriander, turmeric, paprika, thyme and salt and pepper to taste.
- Cook for 5 to 7 minutes, stirring regularly, until the vegetables have softened a bit.
- Add the bay leaves and broth. Bring to a boil, then turn the hear down to medium. Cover and cook for 15 minutes.
- Add the chickpeas and the sautéed mushrooms and zucchini. Cook for just a few more minutes, until everything is warmed through.
- Stir in the lemon juice and zest.
- Remove from the heat. Transfer to serving bowls and top with the toasted pine nuts.
Makes 5 Servings
Adapted from sharonfeanny.com