Ingredients
- 1-2 tbsp olive oil
- 1 medium yellow onion, chopped
- 3 cups chopped cremini mushrooms
- 4 garlic cloves, chopped
- Sea salt and fresh black pepper
- 2 tablespoons soy sauce (or tamari)
- 2 tablespoons balsamic vinegar
- 2 tablespoons tomato paste
- 1 small zucchini, diced
- 1 small sweet potato, diced
- 2 tablespoons chopped fresh sage, rosemary, or thyme
- 4 cups low sodium veggie broth
- 2 cups of water
- 1½ cups chickpeas, cooked and drained
- A few big handfuls of chopped kale
- Pinches of red pepper flakes
- A few teaspoons miso paste (optional)
Instructions
- In a large pot, heat oil over medium heat. Add chopped onion and a few pinches of salt and cook until soft. Add the mushrooms, give it a stir, then leave them alone for a few minutes. Add the garlic and soy sauce, and continue cooking, stirring occasionally until the mushrooms are tender and browned.
- Add the balsamic vinegar and tomato paste, then the chopped sweet potato, zucchini, sage and a few pinches of salt and pepper. Let that all cook for a few minutes.
- Before everything starts sticking to the bottom of the pot, add the veggie broth and water, and scrape any bits off the bottom. Add the chickpeas and bring to a boil. Cover and reduce to a low simmer, stirring occasionally for 20-30 minutes, until the sweet potatoes are tender.
- Taste, adjust seasonings… adding (to your liking) more salt, soy sauce, or a little bit of miso paste (dissolve it in a separate bowl with a little of the soup broth before adding). If the soup needs more zing, add another splash of balsamic and a few pinches of red chile flakes.
- Add the chopped kale and continue cooking on a low simmer for 15-20 more minutes or until you're ready to eat. Serve with kale stem pesto on the side. Stir a spoonful into your bowl as you eat, and don't forget the crusty bread.