I was missing the flavour combination you get from a good shawarma, but was wanting I could make in one pot and without meat. I put my creative juices to work and came up with this black soy bean, chard and mushroom shawarma soup. It is a far cry from being traditional, other than the seasonings, but both me and my husband enjoyed it thoroughly.
Black Soy Bean, Chard and Mushroom Shawarma Soup Recipe
Ingredients:
- 2 tablespoons avocado oil or olive oil
- ½ cup yellow onion, peeled and diced
- 4 garlic cloves, minced
- 1 teaspoon fresh ginger, minced
- 1 teaspoon ground cumin
- 1 teaspoon ground clove or allspice
- ¼ teaspoon dried oregano or thyme
- ½ teaspoon smoked paprika
- ¼ teaspoon ground cinnamon
- ¼ teaspoon nutmeg, (freshly grated if possible)
- ¼ teaspoon cardamom powder
- ¼ teaspoon ground turmeric
- 1 15-ounce can black soy beans, drained and rinsed
- 3 cups chard leaves, chopped (*Collards, mustard greens and kale also work.)
- ½ cup white mushrooms, diced
- 2 tablespoons tomato paste
- 2 tablespoons red wine vinegar
- 2 tablespoons lemon juice, freshly squeezed
- 2 1/2 cups mushroom or vegetable stock (*Or swap in bone broth if not vegetarian.)
- Flaky sea salt (like Maldon or Fleur de sel) and freshly ground freshly ground black pepper (to taste)
Directions:
In a medium-sized pot, sauté the onions and garlic in the oil with a few pinches of salt over medium-low heat for 4-5 minutes, until the onions are translucent. Stir in the spices until fragrant, around 1-2 minutes. Add the chard and mushrooms and sauté until wilted/softened. Add the remaining ingredients, except the beans, to the pot. Simmer covered for about 20 minutes, adding the beans in the last 5 minutes of cooking.
Remove 1 cup worth of the beans from soup. Place the rest of the soup into a blender and puree until smooth. Alternatively, use an immersion blender directly in the pot. If the soup is too thick, add more stock to thin it out. Season with salt and pepper and add to serving bowls.
Top bowls of soup with reserved beans, a drizzle of extra virgin olive oil and/or yogurt (vegan or standard), fresh parsley and a sprinkle of toasted sesame seeds.
Did you make this vegan keto black soy bean, chard and mushroom soup recipe? If so, please let me know how it turned out in the comments. Or if you share pics of your creations on Instagram, please tag me so I can see them. Enjoy! :)
