Chickpea Wild Rice Soup
Ingredients
- 1 small onion, diced
- 2 medium carrots, diced
- 2 medium stalks celery, diced
- 1 1/2 cup sliced mushrooms
- 1 cup wild rice blend (used @lundbergfarms)
- 4 cloves garlic, minced
- 1 inch ginger, minced
- 6 sprigs of thyme stripped
- 1 sprig rosemary, minced
- 2 tbsp tamari or soy sauce
- 1 cup full fat coconut milk
- 2 cans chickpeas, rinsed and drained
- 5 1/2 cups vegetable broth
- 2 bay leaves
- 1 tbsp cornstarch
- 2 tbsp water
- Fresh minced parsley to taste
- Salt and pepper to taste
Preparation
In a large pot add onions, carrots and celery and sauté with a pinch of salt to sweat them.
After sautéing for 2 minutes add mushrooms and an additional pinch of salt and allow to sauté and brown for an extra two minutes.
Add garlic and ginger and sauté for a minute to become fragrant.
Add thyme and rosemary and sauté again for a minute then add soy sauce and coconut milk and stir to combine.
Add rice, chickpeas and veggie broth and stir to combine then add bay leaves.
Bring mixture to a boil and then reduce to a simmer and stir occasionally to prevent rice sticking to the bottom.
Allow to cook on low heat covered for about 30 minutes or until wild rice is cooked through.
While soup is cooking, mix cornstarch and water together until smooth.
When soup is done cooking stir in cornstarch mix to help thicken it.
Adjust seasoning to preference with extra salt and pepper to taste.
Optionally add parsley at the end or as a garnish.
Tips
Adjust the thickness of this soup by changing the fluids or the cornstarch amount.
Add 6 cups of broth if you want it more soup-like or use extra cornstarch in the slurry to thicken it more.
