Anti Inflammatory Za'atar-Tahini Mushroom Sorghum Soup
This deeply satisfying soup is built on a foundation of whole grain sorghum, earthy mixed mushrooms, and a spice lineup — turmeric, cumin, ginger, and black pepper — that reads like a greatest-hits list of ingredients known for their anti-inflammatory properties. The mushrooms are cooked until golden at the edges before the spices go in, which means every spoonful carries real depth and not just background warmth. Low-sodium vegetable broth and canned diced tomatoes keep things simple without sacrificing the rich, hearty character you want from a bowl of soup on a slow evening. What really sets this apart is the finishing layer: a silky tahini swirl made with fresh lemon juice, followed by a fragrant drizzle of za'atar-infused olive oil that turns each bowl into something genuinely beautiful. Sorghum takes about 50 minutes to reach that perfect tender-chewy texture, so this is a recipe that rewards patience — and it makes four generous servings, which means leftovers are very much on the table. Every component here is whole, recognizable, and purposeful, so there's no need to second-guess labels or swap out anything to make it work for you.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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 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
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!