Low Iodine Za'atar-Tahini Mushroom Sorghum Soup
Total time1 hr 20 min
Prep time15 min
Cook time1 hr 5 min
4.8(22)
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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 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.
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