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.

Ingredients

Scale

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

Place the Spice/Herb Ingredients in a small bowl, mix well, set aside.
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.
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.
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.
Top with a sprinkle of freshly chopped parsley and Vegan Parmesan Cheese.

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.