Vegan Chickpea Rice Soup
Comforting and Healing Vegan Chickpea Rice Soup with Veggies. A gluten-free variation of Vegan Chicken Noodle Soup. Easy 1 Pot 30 minute meal. Instant Pot option Gluten-free Nut-free Recipe. Soy-free option
Comforting and Healing Vegan Chickpea Rice Soup with Veggies. A gluten-free variation of Vegan Chicken Noodle Soup. Easy 1 Pot 30 minute meal. Instant Pot option Gluten-free Nut-free Recipe. Soy-free option
- 1 cup chopped carrots
- 1/2 tsp onion powder
- 1/2 tsp dried oregano
- 1 tsp oil (or use 3 tbsp broth)
- 1/2 medium onion ( chopped)
- 4 cloves of garlic ( finely chopped)
- 4 stalks ( chopped small)
- 1 tsp fresh thyme ( or 1/2 tsp dried)
- 1 tsp poultry seasoning (or 1/2 tsp sage generous dashes of rosemary, nutmeg, marjoram)
- 1/8 tsp or more black pepper to taste
- 4.5 cups broth
- 15 oz can of chickpeas or 1.25 cups cooked
- 1/2 tsp salt ( less or more depending on if the veggie broth is salted)
- 1 tsp soy sauce (, tamari for gluten-free, coconut amin
- 1/3 cup long grain whit rice ( (i use white basmati, see notes for brown rice), washed well and
- Carbohydrate 3.81959390612114 g
- Cholesterol 0 mg
- Fat 0.7096492187295 g
- Fiber 0.907767171908251 g
- Protein 1.057024374978 g
- Saturated Fat 0.16915982811968 g
- Serving Size 1 1 Serving (413g)
- Sodium 869.68753124997 mg
- Sugar 2.91182673421289 g
- Trans Fat 0.05119765624662 g
- Calories 24 calories
Step-by-step
- Heat oil in a saucepan over medium heat.
- Add onion, garlic and carrots and cook for 2 mins
- Add celery, herbs, spices and mix in.
- Cook for 2 mins
- Add the broth, chickpeas, salt, soy sauce and mix.
- Add the rice and bring to a rolling boil.
- Cook partially covered for 12 to 15 mins until rice is cooked and the flavors have developed.
- Taste and adjust salt and flavor. Add more herbs, some garlic powder, lime juice, black or white pepper if needed.
- Serve the soup garnished with parsley or cilantro
My Go-To Comfort Food: Vegan Chickpea Rice Soup
As a busy working mom, finding time to cook healthy and delicious meals can be a real challenge. Between work, school runs, and trying to squeeze in a little "me time," elaborate recipes often fall by the wayside. That's why I've become a huge fan of simple, one-pot meals that are packed with flavor and nutrition. This vegan chickpea rice soup has become a staple in our home, a true lifesaver on those hectic weeknights. It's incredibly versatile, adaptable to what I have on hand, and always a crowd-pleaser.
The beauty of this soup lies in its simplicity. The ingredients are readily available, and the process is incredibly straightforward. I usually start by sautéing onions, garlic, and carrots – a base that adds a wonderful depth of flavor. Then, I toss in celery, a medley of herbs (fresh or dried, depending on what's in my pantry), and a sprinkle of spices. The aroma alone is enough to make my mouth water! Next, I pour in vegetable broth, add a can of chickpeas (for that hearty protein boost), and season with salt, soy sauce (or tamari for a gluten-free option), and a touch of black pepper.
Finally, I stir in the rice and let everything simmer until the rice is perfectly cooked and the flavors have melded beautifully. The whole process takes about 30 minutes, tops! I often double the recipe and freeze half for another busy weeknight. The leftovers reheat beautifully and taste just as delicious the next day. The texture is creamy and satisfying, the flavors are warm and comforting, and it's a surprisingly filling meal. It's also incredibly healthy, packed with protein, fiber, and essential vitamins.
Variations on a Theme:
One of the things I love most about this recipe is its adaptability. I often experiment with different vegetables, depending on what’s in season or what I have on hand. Sometimes I add spinach or kale at the end for an extra boost of nutrients. Other times, I might throw in some chopped bell peppers or zucchini. The flavor combinations are endless!
For those who prefer a spicier kick, a pinch of red pepper flakes works wonders. A squeeze of lime juice at the end brightens up the flavors beautifully. I also like to garnish with fresh herbs like parsley or cilantro for a pop of color and freshness. Brown rice can be substituted for white, although the cooking time might need adjusting.
Beyond the Weeknight:
This vegan chickpea rice soup isn’t just a weeknight warrior; it's also perfect for meal prepping or packing for lunch. It’s so easy to transport and holds up well in the fridge. The flavors actually deepen over time, making it even more delicious the next day. I’ve even taken it on camping trips, heating it up over a campfire – talk about a comforting meal in the wilderness!
More Than Just a Soup:
This recipe transcends the boundaries of a simple soup. It represents a philosophy of mindful eating, utilizing readily available ingredients to create a delicious and nutritious meal that satisfies both body and soul. It's a testament to the power of simple cooking – proving that healthy doesn’t have to mean complicated, and delicious doesn’t have to be time-consuming. It’s a meal that nourishes not just my family, but also my soul.
So, if you're looking for a quick, easy, and healthy meal that’s both comforting and satisfying, look no further than this vegan chickpea rice soup. It’s a recipe I’ll be making for years to come!
