Vegan 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 sprigs 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
Slurry
- 1 tbsp cornstarch
- 2 tbsp water
Garnish
- Fresh minced parsley to taste
- Salt and pepper to taste
Preparation
Add onions, carrots, and celery to a large pot with a pinch of salt and sauté to sweat them
Sauté for 2 minutes, then add mushrooms and an additional pinch of salt, and continue sautéing until browned, about 2 more minutes
Add garlic and ginger and sauté for 1 minute until fragrant
Add thyme and rosemary and sauté for 1 minute, then add soy sauce and coconut milk, stirring to combine
Add rice, chickpeas, and vegetable broth, stir to combine, and add bay leaves
Bring the mixture to a boil, then reduce to a simmer, stirring occasionally to prevent the rice from sticking to the bottom
Simmer covered on low heat for about 30 minutes or until the wild rice is cooked through
While the soup is cooking, mix cornstarch and water together until smooth
Once the soup is done cooking, stir in the cornstarch mixture to thicken
Adjust seasoning with salt and pepper to taste
Optionally, add fresh minced parsley at the end or use as a garnish
Tips
Adjust the thickness by using 6 cups of vegetable broth for a soupier consistency or adding extra cornstarch to the slurry to thicken more
