Golden Potato Soup


1 large baking potato, cubed
2 cans chickpeas
2 cups prepared hummus
2 cups white or cremini mushrooms, quartered
6 cups vegetable broth
1 small onion, finely diced
1/4 cup whole almonds
1/2 t. turmeric
1 t. fresh parsley
1 t. fresh cilantro
4-6 cloves garlic
1/4 t. cumin
1/2 t. marjoram
2 T. soy sauce
1 t. fresh round black pepper
1 T. crushed red pepper (optional)
1 T. vegetable oil

This soup is Middle Eastern/North African inspired but is in no way traditional. It’s warm and comforting and great on a chilly day. In a stock pot sauté the mushrooms, onion and garlic until the mushrooms soften and the onion begins to turn translucent. Add the cubed potatoes and allow to crisp somewhat on the outside. This step isn’t strictly necessary but it does give a nice texture to the finished potatoes. Add the spices to and stir to combine until all of the veggies are a uniform yellow-gold. Add the hummus and stir to combine. Add the broth and remaining ingredients. Allow to come to a boil. Reduce and simmer for 20-30 minutes. The time is really dependent on who firm you like your potatoes. Make sure to wait until the soup is boiling until you add the fresh herbs otherwise they will wilt and turn to mush long before the soup is done.