Anti Inflammatory Pesto-Walnut Mushroom & Sorghum Soup
This hearty, deeply savory soup is the kind of bowl that makes you feel genuinely good from the inside out — and not in a vague, wellness-buzzword way. Whole-grain sorghum gives it satisfying chew and staying power, while a full pound of cremini mushrooms builds an earthy, umami-rich broth alongside garlic, fresh thyme, and golden olive oil. Ground turmeric and black pepper are a classic pairing that shows up here with purpose, lending warm color and a subtle depth that works beautifully with the mushroom base. The real showstopper is the walnut pesto stirred in at the end — raw walnuts, fresh basil, lemon juice, and more olive oil blended into a coarse, fragrant swirl that brightens every spoonful. Nearly every ingredient in this recipe pulls double duty, delivering flavor while also being the kind of whole, minimally processed food that supports a low-inflammation approach to eating. It serves four, making it an easy weeknight dinner or a meal-prep win that tastes even better the next day.
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Learn more →Ingredients
4 servings
For the soup
- ¾ cup whole-grain sorghum, rinsed
- 3 tbsp extra-virgin olive oil, divided
- 1 medium yellow onion, finely diced
- 4 garlic cloves, minced
- 1 lb cremini mushrooms, sliced ¼-inch thick
- 1 tsp fresh thyme leaves
- ½ tsp ground turmeric
- ¼ tsp black pepper
- 6 cups low-sodium chicken broth
- 1 tsp salt, plus more to taste
For the walnut pesto
- 2 cups fresh basil leaves, loosely packed
- ½ cup raw walnuts
- 1 garlic clove, roughly chopped
- 3 tbsp extra-virgin olive oil
- 2 tbsp lemon juice
- ¼ tsp salt
For serving
- ¼ cup raw walnuts, roughly chopped (optional)
- fresh basil leaves, for garnish (optional)
Instructions
- 1
Bring a medium saucepan of water to a boil. Add the rinsed sorghum and cook, uncovered, until tender and chewy but not mushy, 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 heat until shimmering. Add the onion and cook, stirring occasionally, until softened and translucent, about 5–6 minutes.
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