Vegan Chickpea and Rice Soup
A comforting chickpea and rice soup made ready in just 30 minutes. An easy one-pot meal that's naturally vegan and gluten-free.
Equipment
Ingredients
- 1 tablespoon olive oil
- 1 tablespoon vegan butter, or more olive oil
- 1 medium white or yellow onion, diced
- 4 garlic cloves, minced
- 2 large carrots, peeled and thinly sliced
- 3-4 medium celery stalks, thinly sliced
- 1 teaspoon poultry seasoning
- 1 cup uncooked white rice
- 2 sprigs fresh thyme
- 1 bay leaf
- 6 cups vegetable broth
- 1 15 ounce can chickpeas with liquids
- Salt/Pepper, to taste
Instructions
- Heat the olive oil and the butter in a soup pot or dutch oven over medium heat. Add the onion and a pinch of salt, cooking until onion is just tender, about 8 minutes.
- Add in the garlic, carrots, celery stalks and cook another 5 minutes, stirring often, until slightly softened.
- Add in the poultry seasoning and rice and toast for 1-2 minutes, stirring often, then add in the broth, bay leaf, chickpeas with liquid and increase to a boil. Reduce heat to low and simmer for 15 minutes, or until rice is tender.
- Taste, adding more salt/pepper as desired. This will depend on the saltiness of your broth and beans. I often add in a splash of lemon if I have it, but optional! Divide into bowls and serve.
Nutrition
Serving: 1servingCalories: 322kcalCarbohydrates: 57gProtein: 7gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gTrans Fat: 0.01gSodium: 1631mgPotassium: 304mgFiber: 5gSugar: 6gVitamin A: 6018IUVitamin C: 5mgCalcium: 63mgIron: 2mg