An easy Vegan Chickpea and Rice Soup comfort recipe made with pantry staples in minutes. One-pot, Meal-prep Friendly Weeknight dinner.
This Vegan Chickpea and Rice Soup is savory, herby, and oh-so-satisfying. But it’s not just about the taste; it’s about nourishing your body with goodness.
Why should you whip up a batch of this soup?
Well, for starters, it’s a breeze to make. In just 30 minutes, you can have a hearty, healthy bowl ready to go. Perfect for those days when time is of the essence but you refuse to compromise on flavor.
Let’s talk about ingredients. We’ve got the dynamic trio of rice, chickpeas, and a rainbow of veggies. It’s like a nutritional powerhouse in a bowl!
The carrots bring a sweet crunch, the celery adds a refreshing note, and the chickpeas contribute a protein-packed punch. And who could forget the aromatic blend of spices – cumin, turmeric, thyme – turning this soup into a fragrant masterpiece.
Not only does this Vegan Chickpea and Rice Soup check all the boxes for taste and convenience, but it’s also a nutritional goldmine. Packed with vitamins, minerals, and fiber, it’s a fantastic way to give your body the nutrients it craves. The chickpeas provide a plant-based protein boost, making it a satisfying option for veggie enthusiasts and meat lovers alike.
So, if you’re looking for a dish that marries simplicity with nutrition and flavor, this Vegan Chickpea and Rice Soup is your ticket to culinary bliss. It’s a warm hug for your taste buds and a nutrient-packed bowl of goodness for your well-being. Time to grab that ladle and let the soup party begin!
Vegan Chickpea and Rice Soup Ingredients
To make this recipe you will need some pantry staples and a few fresh ingredients:
- Olive Oil: not only gives those veggies a fancy flavor boost but also works its sauté magic, making this soup a taste sensation.
- Onion, Carrots, Celery: The dream team of veggies! These classics are like the flavor architects of soups. Onions bring depth, carrots add a hint of sweetness, and celery adds that savory symphony we all crave.
- Garlic and Ginger: These two are a dynamic duo, bringing serious aromatic vibes. Plus, they’re not just tasty; they’re like the superheroes of the spice rack with anti-inflammatory powers.
- Turmeric: The golden touch! Not only does it jazz up the color, but turmeric also brings a subtle earthy vibe. Bonus: it’s an antioxidant powerhouse.
- Salt and Pepper: The unsung heroes of the seasoning game. They’re like the DJ, blending all the flavors into a harmonious party for your taste buds.
- Thyme: This herb is the mood booster of the group. It adds a fragrant freshness that ties all the other flavors together. Thyme to turn up the taste!
- Long-Grain Rice: The soup thickener that’s also a team player. It absorbs all those delicious broth flavors, making each spoonful a flavor explosion.
- Chickpeas: The protein powerhouse! Chickpeas bring heartiness, a bit of nutty flair, and a creamy texture. They’re like the soup’s BFF.
- Vegetable Broth: The unsung hero in liquid form. This broth is the magic potion, adding depth and richness to our soup masterpiece.
- Frozen Young Peas: These little guys are like sweet, vibrant surprises in every spoonful. They add a pop of color and a burst of nutrients to make our soup extra special.
- Fresh Parsley: The finishing touch! Parsley brings a touch of green elegance, making your soup look like a culinary work of art. Plus, it adds a light herbal note, because we’re all about that extra flavor finesse.
All in all, this recipe calls for easy-to-find ingredients that you probably already have at home in your fridge, pantry, or freezer.
Gather the ingredients and let’s get cooking!
How to Make Vegan Chickpea and Rice Soup
Making this soup is simple, and you can cook it all in just one pot!
Peel and chop up those carrots, onions, and celery – we’re going for that aromatic trio that sets the soup stage. Get your big pot on the stove, heat up some olive oil, and toss those chopped veggies in. Let them sizzle and soften up for about 10 minutes until the onions get all glossy and the kitchen smells amazing.
Now, mince up the garlic and grate that ginger – it’s the secret sauce for that extra kick. Toss them into the veggie party and let them mingle for a minute. Sprinkle in the golden touch of turmeric, a pinch of salt, a grind of pepper, and a good shake of thyme to turn up the flavor dial.
Time to bring in the rice – long-grain, because we want a soup with some substance. Toss it in and let it join the vegetables, soaking up all those tasty vibes. Now add our protein-packed pals, the chickpeas. They add a nice bite and soak up the party flavors like champs.
Next, pour in that veggie broth – it’s the liquid gold that ties everything together. Give it a good stir, and let the whole crew simmer for about 20 minutes until the rice is cooked and the flavors have become besties.
Here’s where the young peas jump in – straight from the freezer to add a pop of color and sweetness. Using young peas is best as they are tender and only need a minute to cook, whereas regular peas are harder and may need extra cooking time.
If you are using regular peas, add them to the pot along with the rice, for young peas just toss them in when the soup is almost done cooking.
Finish off with a sprinkle of fresh parsley – it’s like the confetti on our soup.
Serve it up hot, and get ready for a flavor explosion that’s both hearty and wholesome. Perfect for a cozy night in or a get-together with your pals.
Enjoy, beautiful souls! 🌿🍲
Serving Suggestions
Alright, let’s make serving this soup sound as delightful as it tastes:
Picture this: you’ve got your steaming bowl of this veggie-packed goodness. Now, for that extra touch, grab a handful of those fresh, vibrant parsley leaves and give them a rough chop. Sprinkle them over the soup like you’re adding a splash of color to your canvas.
Oh, and don’t forget a twist of freshly ground black pepper on top – it’s like the finishing touch that elevates the flavors. If you’re feeling fancy, you can even add a drizzle of good olive oil for that silky, luxurious vibe.
Now, pair it with your favorite crusty bread or some warm, toasty garlic knots. The kind that you tear apart and dip into the broth, savoring every bite (we have a good recipe for dinner rolls, too). It’s not just a meal; it’s a moment – a cozy, flavorful escape.
Storage tips
To keep this soup in its prime, follow these storage tips:
Cool It Down: Allow the soup to cool completely before storing. You don’t want to trap too much heat, risking condensation inside your storage container.
Airtight Container: Transfer the soup into an airtight container. This keeps flavors locked in and prevents any unwanted odors from invading your savory creation.
Refrigerate: Pop that container into the refrigerator promptly. For optimal freshness, consume within 3-4 days. It’s like a countdown to another delightful meal!
Freezer: If you’re not planning to dive back into soup paradise within a few days, consider freezing. Portion it out into smaller containers or resealable bags. Remember to leave a bit of room for expansion as the soup freezes. Label the date you made this masterpiece. It’s a game-changer when you’re rummaging through the freezer, trying to decide which culinary gem to defrost.
When ready to enjoy it again, thaw the soup in the refrigerator overnight. Reheat it gently on the stove, stirring occasionally to restore that homemade magic.
By following these steps, you’ll be preserving not just a soup but a little bit of culinary enchantment. Enjoy your future servings! 🍲❄️
More similar recipes:
Chickpea and Tomato Coconut Curry
Roasted Pumpkin Cream Soup with Crispy Chickpeas
Chickpea Salad with Yogurt Tahini Dressing
Vegan Chickpea and Rice Soup
An easy Vegan Chickpea and Rice Soup comfort recipe made with pantry staples in minutes. One-pot, Meal-prep Friendly Weeknight dinner.
Ingredients
- 2 tablespoons olive oil
- 1 onion
- 2 carrots
- 1 celery stalk
- 5 cloves of garlic
- Thumb-sized piece of ginger
- 1 teaspoon turmeric
- 1 teaspoon salt
- Pepper to taste
- 1 teaspoon thyme
- 3/4 cup long-grain rice
- 2 small cans of chickpeas (425 grams, drained)
- 4 cups vegetable broth
- 1/2 cup of frozen baby peas
- Fresh parsley
Instructions
- Chop the onion and celery, peel and slice the carrots thinly.
- In a large pot, heat the olive oil, and add chopped onion, celery, and carrots. Stir occasionally over moderate heat until the onion is translucent, about 10 minutes.
- Finely chop the garlic, peel and grate the ginger. Add both to the pot with vegetables and sauté for a minute.
- Add spices: turmeric, salt, pepper, and thyme, and sauté.
- Stir in the long-grain rice and sauté it for about a minute while stirring.
- Drain and rinse the chickpeas, add them to the pot, and then pour in the vegetable broth. Bring to a boil, then reduce the heat and simmer on low for approximately 20 minutes until the rice is cooked. Stir occasionally.
- Once the rice is cooked, stir in the frozen baby peas and chopped fresh parsley, then serve.
Notes
If you prefer a thinner soup, you can add a cup of water or vegetable broth to the vegetables.
Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 251Total Fat: 9gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 0mgSodium: 1231mgCarbohydrates: 37gFiber: 8gSugar: 8gProtein: 8g
Nutrition data is automatically calculated using Nutritionix and may not be accurate.