Anti Inflammatory Harissa-Orange Mushroom & Sorghum Soup
This deeply satisfying soup is built on a lineup of ingredients that read like a greatest-hits list for fighting inflammation — golden-seared cremini mushrooms, turmeric, fresh ginger, garlic, and a generous spoonful of harissa paste that brings smoky heat without any processed fillers. Whole-grain sorghum gives the broth real body and a pleasantly chewy bite, while also delivering the kind of slow-burning complex carbohydrates that keep blood sugar steady. The finishing touch of fresh orange zest and juice is a small move that makes a big difference, brightening the earthy, spiced broth in a way that feels almost surprising. Baby spinach wilts in off the heat, so it stays vibrant and holds onto its nutrients rather than cooking down into mush. Every component here — the olive oil, the tomatoes, the leafy greens — pulls its weight from a whole-food perspective, and nothing on the ingredient list requires a label check or a specialty store run. It serves four and comes together in a single pot, which means the cleanup is as easy as the cooking. A squeeze of lemon and a handful of parsley over the top right before serving ties everything together beautifully.
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Learn more →Ingredients
4 servings
- ¾ cup whole-grain sorghum, rinsed
- 3 tbsp extra virgin olive oil, divided
- 1 lb cremini mushrooms, sliced ¼-inch thick
- 1 medium yellow onion, finely diced
- 4 garlic cloves, minced
- 1 tbsp fresh ginger, finely grated
- 2 tbsp harissa paste
- 1 tsp ground turmeric
- 1 tsp ground cumin
- 1 can (14 oz) diced tomatoes
- 4 cups low-sodium chicken broth
- 1 tsp orange zest
- 2 tbsp fresh orange juice
- 2 cups baby spinach
- salt and pepper, to taste
For serving
- 2 tbsp fresh flat-leaf parsley, roughly chopped (optional)
- lemon wedges (optional)
Instructions
- 1
Bring a medium saucepan of salted water to a boil. Add the rinsed sorghum and cook, uncovered, until tender but still slightly chewy, about 45–50 minutes. Drain and set aside.
- 2
While the sorghum cooks, heat 2 tbsp of the olive oil in a large pot or Dutch oven over medium-high heat until shimmering. Add the mushrooms in a single layer and cook undisturbed for 3–4 minutes, until the undersides are deep golden brown, then stir and cook another 2–3 minutes until the mushrooms are browned all over and any released liquid has evaporated. Transfer to a plate and set aside.
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