Enoki mushroom soup

IMG_3889I 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 !!!


  • 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.

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