Low Sodium Za'atar-Tahini Mushroom Sorghum Soup

Total time1 hr 20 min

Prep time15 min

Cook time1 hr 5 min

Low Sodium Za'atar-Tahini Mushroom Sorghum Soup

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Ingredients

4 servings

For the soup

¾ cup whole grain sorghum, rinsed
Bob's Red Mill Whole Grain Sorghum Shiloh Farms Organic Sorghum Grain Finest Brand Grain/Pitimi Sorghum, 28 oz
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3 tbsp extra virgin olive oil, divided
1 medium yellow onion, finely diced
4 garlic cloves, minced
1 lb mixed mushrooms (cremini, shiitake, or oyster), sliced
1 tsp ground turmeric
½ tsp ground cumin
¼ tsp black pepper
¼ tsp ground ginger
6 cups low-sodium vegetable broth
1 can (14 oz) diced tomatoes
1 tsp salt, plus more to taste
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.

For the tahini swirl

¼ cup tahini
2 tbsp fresh lemon juice
2 tbsp water

For the za'atar drizzle

2 tbsp za'atar
2 tbsp extra virgin olive oil

For serving

2 tbsp fresh flat-leaf parsley, roughly chopped (optional)
lemon wedges, for serving (optional)

Instructions

1
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.
2
Add the garlic and cook, stirring constantly, until fragrant, about 1 minute. Watch closely so the garlic does not brown.

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