Vegan Pesto-Walnut Mushroom & Sorghum Soup
Total time1 hr 15 min
Prep time20 min
Cook time55 min
4.5(6)
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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
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 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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