Healthy and delicious, this comforting soup is all you’ll need to cuddle up with on a chilly day. Perfectly seasoned with refreshing and warming flavors, this hearty Lemony Chickpea Rice Soup is a perfect soup to warm you up.  You can be assured that every spoonful will be flavorful and packed with wholesome deliciousness.

Whole Food Plant Based, vegan, plant based, oil free, refined sugar free, gluten free, no highly processed ingredients.

Hi there, Ameera here!

I love lemon and spinach together.  They are a power-packed duo of deliciousness and healthiness. The lemony flavor brightens this soup perfectly.

Why, you might ask?  Because lemon really helps open the flavor and nutrients of spinach.  Lemon and spinach are considered a “Power Food Combo.”

Lemon helps your body absorb as much as 13 times more antioxidants than if you just ate spinach alone, now how cool is that?

Herbs and Spices, yada yada yada

I know, I know, I am all about herbs and spices, but for GOOD REASON!  Dr. Greger is all about them too!

They help the body in numerous ways – from helping lower blood sugar levels, fighting infections, boosting immunity, to containing powerful antioxidants; herbs and spices does the body good!

I know I am always on my soap box about the importance of herbs and spices! They are very important to the Whole Food Plant Based diet. We use herbs and spices to bring flavor to our dishes simply because we don’t use oil or other artificial ingredients and chemicals like MSG.

Detoxing from all those chemicals and artificial ingredients is real folks. But once you get past it, food takes on a whole new dimension of flavor and seasonings play an important role.

I’ll let Mom tell you more.

This post contains affiliate links, and we may receive a very small commission if you purchase through those links at no additional cost to you. Thank you for supporting Monkey and Me Kitchen Adventures! For more information, see our disclosures here.

Hi!  Robin here!

I always chuckle when I see someone give us grief because we use a lot of herbs and spices in our recipes.

Hello, I would certainly hope so – considering that is where flavor comes from!  Minimalism is not our forte when it comes to flavor.

We are all about bringing bold, rich flavor to the table.  Pun intended. LOL  We create a crafted Spice/Herb blend for each of our recipes. And it’s funny because this recipe is on the “lower” end of spice amounts used.

Monkey is the queen of herbs and spices. She has surpassed all that I have taught her on herbs and spices and uses them skillfully. She has books and encyclopedias on herbs and spices.

Our spice cabinet is actually a full pantry of herbs and spices.  I am sure Penzeys Spices loves us! HAH!  We place a huge order about every other month.

Comforting Goodness

This soup was right up my alley because I really enjoy flavorful soups with a fresh kick to it like this one.  The lemon and spinach combo makes for a warming freshness to this soup.

The wild rice and brown rice combo were a perfect blend of yumminess and added just enough hardiness to fill you up without feeling too heavy.

We hope you give this light and flavorful recipe a try! We hope you give this recipe a try!

If you try this flavorful soup, we would love to know if you enjoy it as much as we do! Please leave us a review! Post a picture on Facebook or Instagram and tag us!  We would love to hear from you.

Products Used:

• Ceramic/enamel lined Dutch oven, or similar large stock pot.

Lemony Chickpea Rice Soup

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• Author: Monkey and Me Kitchen Adventures
• Prep Time: 15 Minutes
• Cook Time: 25 Minutes
• Total Time: 40 Minutes
• Yield: 3-4 Servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: American

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Description

Healthy and delicious, this comforting soup is all you’ll need to cuddle up with on a chilly day. Perfectly seasoned with refreshing and warming flavors, this hearty Lemony Chickpea Rice Soup is a perfect soup to warm you up.  You can be assured that every spoonful will be flavorful and packed with wholesome deliciousness.

Whole Food Plant Based, vegan, plant based, oil free, refined sugar free, gluten free, no highly processed ingredients.

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Ingredients

Scale 1x2x3x

• 1 cup yellow onions, fine dice
• 1/3 cup celery, fine dice
• ½ cup carrots, fine dice
• 2 Tablespoons minced garlic
• 1 Tablespoons reduced sodium tamari *
• 1 ¼ cups vegetable broth *
• 2 cups water (or broth)
• ½ cup unsweetened plain plant milk
• 2 Tablespoons lemon juice (+/-)*
• 2 teaspoons white miso *
• 2 Tablespoons nutritional yeast
• 1 cup cooked wild rice (or cooked brown rice) *
• Pinch fresh lemon zest (+/-)
• 1 – [ 15.5 oz. can ] chickpeas, drained and rinsed
• 2 to 3 cups baby spinach, chopped

 Spice/Herb Ingredients:

• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 2 Tablespoons dried minced onions
• 1 ½ teaspoons dried crushed thyme leaves (+/-)*
• 1 bay leaf
• 1/8 to ¼ teaspoon dried crushed rosemary (+/-) *
• 1 teaspoon dried parsley (+/-)
• ¾ teaspoon sea salt (+/-) *
• ¼ teaspoon black pepper (+/-)

Other Optional Ingredients:

• Chopped fresh parsley
• Vegan Parmesan Cheese

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Instructions

1. Place the Spice/Herb Ingredients in a small bowl, mix well, set aside.
2. In a large ceramic/enamel lined Dutch oven/pot (or similarly large stockpot) add the diced onion, celery, and carrots sauté over medium-high heat for 7 to 9 minutes, you want the veggies soft. Add a splash of water (or broth) if the veggies start to stick and/or to prevent burning.
3. Then add the minced garlic, and sauté for one minute. Next add all the remaining ingredients (except for the spinach and cooked rice), simmer over medium heat for 10 minutes or until the veggies are perfectly tender.
4. Taste test and add additional seasoning to achieve the desired flavor. Stir in the cooked rice and chopped spinach, simmer for several minutes until everything is heated through. Discard bay leaf.
5. Top with a sprinkle of freshly chopped parsley and Vegan Parmesan Cheese.

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Notes

*Tamari: We used San J Tamari Soy Sauce, Gluten Free, Reduced Sodium.  You can substitute the tamari with reduced sodium soy sauce, Braggs Liquid Aminos, or Braggs Coconut Liquid Aminos.

*Vegetable Stock:   We use Pacific Organic Low Sodium Vegetable Stock. We love this brand because it is Whole Food Plant Based compliant, as it does not contain MSG, has no oil, and does not contain any highly-processed ingredients.

*Dried Thyme Crushed Leaves:  We use Penzeys French Thyme.  It has amazing flavor.  If you can’t find dried crushed thyme leaves, you can use ground thyme, but use half the amount.

*Dried Rosemary:  We used 1/8 teaspoon plus a pinch of ground rosemary powder, If you dried crushed rosemary leaves, then you may wish to add slightly more. Start low and build your flavors.  You can always add more, but you can’t take away.

*Miso:  We used Miso Master Organic Mellow White Premium Lite Miso, Certified Gluten Free.  Miso really lends itself to balancing flavors when you don’t use oil.  You can also use chickpea miso for a soy free version.

*Lemon Juice:  The amount of lemon juice used in this recipe is based upon personal preference.  We enjoyed the small hint of lemon freshness to this soup.  Others may prefer more.  Feel free to adjust accordingly.

*Make Ahead Rice:  You can use all wild rice or all brown rice or a combination of both. We used ½ cup of cooked brown rice and ½ cup cooked wild rice. Using cooked and refrigerated rice works best. We made our rice the day before and refrigerated it. Refrigerated cooked rice allows the individual kernels to separate, creating more dimension and less rice stickiness in the soup.  The 1 cup measurement of rice is made after the rice is cooked.

*Sea Salt:  Please adjust the sea salt based upon your family’s sea salt preferences and/or based upon dietary needs.

*Serving:  3 to 4

*Storage:  Refrigerate and use within 7 days.

This post contains affiliate links, and we may receive a very small commission if you purchase through those links at no additional cost to you. Thank you for supporting Monkey and Me Kitchen Adventures! For more information, see our disclosures here.