Total Time
45mins
Prep 15 mins
Cook 30 mins

from Vegetarian Soups for All Seasons. Serve with pita bread and tabbouleh.

Ingredients Nutrition

Broth Powder Mix)">

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.
Most Helpful

5 5

This was a really lovely soup! I liked how it had a nice, creamy consistency without actually using cream. The flavors were well balanced and I especially enjoyed the taste of the fresh dill. I used Italian seasoning as the "sodium free seasoning." I used a combination of cremini mushrooms that I was trying to use up and white button. This made for a very enjoyable lunch today for DH and myself. Thanks for posting! Made for Sun and Spice 2013.