“from Vegetarian Soups for All Seasons. Serve with pita bread and tabbouleh.”
READY IN:
45mins
SERVES:
6-8
UNITS:
US

Ingredients Nutrition

Directions

  1. Heat oil in soup pot. Add onion and garlic and saute over med-low until golden.
  2. Add water and bullion cubes, mushrooms, cabbage, and seasonings. Bring to a rapid simmer, then lower the heat. Cover and simmer gently for 15 minutes.
  3. Meanwhile, set aside 1 cup of the chickpeas and place the remainder in a food processor or blender with the tahini. Add a little water as needed to thin the consistency. Process until smoothly pureed. Stir the puree back into the soup pot.
  4. Stir in the reserved chickpeas, bring to a simmer, then cover and simmer very gently for 10 minutes.
  5. Stir in parsley, scallions, dill and lemon juice. Add water as needed for medium-thick consistency.
  6. Season with salt and pepper, then simmer for 5 minutes longer.

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