Vegetable Chickpea and Rice Soup

Vegetable Chickpea and Rice Soup!

Homemade soup is always comforting and warming. This Vegetable Chickpea and Rice Soup is hearty and delicious. It has similar flavours to your Grandma’s chicken noodle soup, using plant-based ingredients.

This soup is vegan and gluten-free. It contains protein from the chickpeas and some healthy fats from the coconut milk – which also creates a creamy broth. Feel free to customize the veggies or throw in whatever you have on hand. Frozen peas would be a great addition here as well.

I like to serve this soup with some seed crackers and cashew cheese. It’s great on its own or with avocado toast, crackers, or salad. If you try this soup let me know what you served it with in the comments below!

For more plant-based soup recipes, try my Thai Noodle Soup with Crispy Tofu, Sweet Potato Lentil Soup, or my Creamy Tomato Red Pepper Soup.

Follow along on Instagram @livesimplyhealthy for more healthy recipes and nutrition tips, or find out more about my personalized nutrition consulting here. Be sure to tag me on Instagram if you make this recipe!

Vegetable Chickpea and Rice Soup

Laura Brining

A simple vegetable soup with rice, chickpeas, and a creamy broth.

5 from 3 votes

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Prep Time 10 minutes mins

Cook Time 35 minutes mins

Total Time 45 minutes mins

Servings 5 -6

Ingredients

  

• 2 teaspoons olive oil
• 3-4 cloves garlic minced
• 1 medium onion diced
• 1 1/2 cup carrots sliced
• One 8 oz package mushrooms sliced
• 1 1/2 cups rice dry or pre-soaked
• One 540 ml can chickpeas rinsed and drained
• One 400 ml can coconut milk
• 3 cups water or vegetable broth
• 1 teaspoon salt
• 1 teaspoon pepper
• 1/4 teaspoon chili flakes
• 1/2 teaspoon dried tarragon
• 2 tablespoons fresh herbs - basil oregano, or chives
• 1 cup kale roughly chopped

Instructions

 

• Add your olive oil to a large pot over medium heat.
• Add the garlic, onions, carrots, and mushrooms. Sauteed until soft, about 7-10 minutes.
• Add the rice, chickpeas, coconut milk, water or broth, and dry seasonings. I pre-soak my rice before cooking for better digestion, if you are using dried rice then you will need to increase the water or broth slightly.
• Turn the heat to low and let simmer with the lid on for 22-25 minutes, or until rice is soft.
• Add the fresh herbs and kale just before serving and let them gently steam.
• Serve immediately or store in the fridge for up to one week.

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