A savory, tomato-red soup, thick with vegetables and fragrant with herbs, with just a touch of honey. “In tomato-based soups I always use a little bit of honey to counteract the acidity and enhance the flavor – it works wonders.”
Saute mushrooms, garlic, and onions in hot oil. Add seasonings, tomatoes, honey, wine, tamari, and vegetable broth and cook about 1 hour. Add chickpeas, zucchini, green pepper, and parsley, and cook until vegetables are tender.