Description
This Vegan Creamy “Chicken” Rice Soup is pure comfort in a bowl: lusciously creamy, deeply savory, and seriously satisfying.
Ingredients
Scale
- 1 medium yellow onion, fine dice
- 2 celery ribs, small dice
- 2 carrots, small dice
- 1 Tablespoon minced garlic
- 2 Tablespoons flour (of choice) *
- 2 Tablespoons almond butter *
- 2 cups water
- 2 cups low-sodium vegetable broth *
- ¼ cup nutritional yeast
- 1 Tablespoon white miso paste *
Spice/Herb Ingredients
- ½ teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon dried parsley
- ½ teaspoon poultry seasoning (+/-) *
- Pinch dried ground rosemary (+/-)
- ¼ teaspoon dried ground mustard powder
- 1/8 teaspoon sweet paprika
- Pinch turmeric (optional)
- ¼ to ½ teaspoons sea salt (+/-)
- ¼ to ½ teaspoon black pepper (+/-)
- 1/8 teaspoon dried crushed pepper flakes (optional)
Other Ingredients
- ½ teaspoon lemon juice
- ½ to 1 cup cooked and refrigerated brown rice (or rice of choice) *
- ½ cup frozen peas, thawed
Optional Toppings
- Sprinkle chopped fresh parsley
Instructions
- Place the Spice/Herb Ingredients (except the dried crushed pepper flakes) into a small bowl, mix well, set aside.
- In a large, deep skillet (or soup stockpot), sauté the diced yellow onions, celery, and carrots. Heat over medium-high heat for 7 to 9 minutes until nearly tender. Add a splash of water, if needed, to prevent burning.
- Next add the minced garlic over medium-high heat for 1 minute.
- Then add the almond butter and flour, stir continuously for several minutes to prevent burning. In a nutshell you are continuously stirring the flour and almond butter until all the veggies are coated in flour and almond butter and appear clumpy. The flour may start to stick to the bottom on the skillet, which is fine, but you don’t want it to burn.
- Next add the water and vegetable broth, bring to a boil, stir with a stiff wooden spoon lightly scraping the bottom of the skillet/pot to pull up the flour off the bottom that may have stuck. This will help the liquids thicken.
- Next add all the remaining Base Ingredients and the Spice/Herb Mix, stir well, bring to a boil, then immediately lower to a simmer. Simmer for 15 to 25 minutes or until the veggies are fully tender.
- Once the veggies are fully tender, add the cooked and refrigerated rice, lemon juice, peas and the crushed red pepper flakes, stir to incorporate, simmer for 5 minutes.
- Top individual servings with a generous sprinkle chopped fresh parsley, serve, and enjoy!
Notes
Please reference the blog post for Tips for Success, Pantry Items Used, Storage and Freezing, and Kitchen Products Used.
Sea Salt: Please adjust the sea salt based upon your family’s sea salt preferences and/or based upon dietary needs.
Serving: 3 (Makes 4 cups)