I cooked chickpeas for hummus. The remaining chick peas broth I used to create this delicious healthy soup 🙂 It is pretty cool to get double benefit from cooked chickpeas. I used to discard the remaining water and always felt uneasy about it. I am not doing it anymore. Such a delicious nutritious protein-rich sweet broth! It is a great base for various vegetable soups. Additional water is required to achieve the desired consistency and quantity. I am still getting kick from the idea of 2 for 1 – EASY !!!

Ingredients:

• 1-2 cups Broth from 2 cups cooked chickpeas for hummus. You can leave some chickpeas in the soup
• 1/3 lb Enoki mushrooms
• 1 large carrot
• 1 cup sliced green cabbage
• 2 cups broccoli florets
• 6 cups water
• 1/2 tsp salt
• 1/2 tsp turmeric powder
• 1/2 tsp fresh oregano (optional)
• fresh parsley for garnishing

Cooking Instructions:

Combine chickpeas broth and water. Add enoki mushrooms. Start cooking on a medium flame. 10 minutes later add thinly sliced carrots, chopped cabbage and salt. Cook for 8 minutes. Add turmeric powder and in a minute add broccoli florets. Taste for salt. Oregano can be added if desired. One minute later turn off the heat. Serve hot. Garnish with parsley. Enjoy!

Tip** Enoki must cook for 20 minutes.