 |
Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 8 |
|
from Vegetarian Soups for All Seasons. Serve with pita bread and tabbouleh. Ingredients:
1 tablespoon olive oil |
1 medium onion, chopped |
3 -4 garlic cloves, minced |
4 cups water |
2 vegetable bouillon cubes (i use broth powder mix) |
2 cups white mushrooms or 2 cups baby portabella mushrooms or 2 cups cremini mushrooms, sliced |
1 cup finely shredded white cabbage |
1 teaspoon ground cumin |
2 teaspoons sodium-free seasoning |
2 (16 ounce) cans chickpeas, drained and rinsed |
1/4 cup tahini |
1/4-1/2 cup fresh parsley, to taste |
3 -4 scallions, green parts only, thinly sliced |
2 -3 tablespoons fresh dill, minced (to taste) |
1/2-1 lemon, juice of, to taste |
salt & freshly ground black pepper, to taste |
Directions:
1. Heat oil in soup pot. Add onion and garlic and saute over med-low until golden.
2. Add water and bullion cubes, mushrooms, cabbage, and seasonings. Bring to a rapid simmer, then lower the heat. Cover and simmer gently for 15 minutes.
3. Meanwhile, set aside 1 cup of the chickpeas and place the remainder in a food processor or blender with the tahini. Add a little water as needed to thin the consistency. Process until smoothly pureed. Stir the puree back into the soup pot.
4. Stir in the reserved chickpeas, bring to a simmer, then cover and simmer very gently for 10 minutes.
5. Stir in parsley, scallions, dill and lemon juice. Add water as needed for medium-thick consistency.
6. Season with salt and pepper, then simmer for 5 minutes longer.
|
|