Anti Inflammatory Smoky Paprika Mushroom & Sorghum Soup
This deeply satisfying soup is the kind of bowl that makes you feel genuinely good from the inside out — rich, smoky, and layered with flavor from a lineup of ingredients that pull serious anti-inflammatory weight. Cremini mushrooms are seared until golden before joining the broth, which gives the whole pot an earthy, almost meaty depth that feels indulgent without any of the heaviness. Smoked and sweet paprika, turmeric, and black pepper work together to build a warm spice profile that's complex but never overwhelming, and the fresh thyme and lemon juice at the end keep everything bright. Whole-grain sorghum is the real surprise here — it simmers into tender, slightly chewy grains that make the soup genuinely filling and add a satisfying texture you won't get from a standard noodle or white rice. Baby spinach wilts in at the last minute, and between that and the diced tomatoes, carrots, and celery, every spoonful is packed with vegetables doing real nutritional work. This recipe makes four servings, so it's practical for a weeknight dinner and even better the next day once the flavors have had time to settle.
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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
- 3 cloves garlic, minced
- 2 medium carrots, diced
- 2 stalks celery, diced
- 2 tsp smoked paprika
- 1 tsp sweet paprika
- ½ tsp ground turmeric
- ½ tsp ground black pepper
- 1 can (14.5 oz) diced tomatoes
- 6 cups low-sodium chicken broth
- 2 tsp fresh thyme leaves
- 1 tsp salt, plus more to taste
- 2 cups baby spinach
- 1 tbsp fresh lemon juice
- 2 tbsp fresh flat-leaf parsley, roughly chopped (optional)
Instructions
- 1
Bring a medium saucepan of water to a boil. Add the rinsed sorghum and cook, uncovered, for 40–45 minutes, until the grains are tender with a slight chew. 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 deeply browned. Stir and continue cooking for another 2–3 minutes, until the mushrooms are golden and any released liquid has evaporated. Transfer to a plate and set aside.
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