Vegetarian Harissa-Orange Mushroom & Sorghum Soup
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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
Chef's tipUse the same amount of low-sodium vegetable broth. The dish will be a little lighter in flavor than with 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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