Vegan Chickpea and Rice Soup Recipe

Warm, comforting, and brimming with vibrant colors, this Vegan Chickpea and Rice Soup is a nourishing bowl of goodness.

Packed with protein from chickpeas, hearty rice, and a rainbow of vegetables, it’s perfect for a chilly day or whenever you’re craving a wholesome meal.

The bright medley of flavors and textures in this soup makes it a feast for the eyes as well as the palate.

Let’s dive into this simple yet delicious recipe that will fill your home with its inviting aroma.

Ingredients

For the Soup Base:

• 1 tablespoon olive oil (or any neutral oil of choice)
• 1 medium onion, diced
• 3 garlic cloves, minced
• 2 medium carrots, sliced into rounds
• 2 celery stalks, chopped
• 1 red bell pepper, diced
• 1 yellow bell pepper, diced
• 1 zucchini, diced
• 1 cup broccoli florets
• 1/2 cup frozen peas
• 1/2 cup corn kernels (optional, for added sweetness and color)
• 1 cup canned diced tomatoes (with their juice)
• 1 teaspoon smoked paprika
• 1 teaspoon ground turmeric
• 1/2 teaspoon dried thyme
• 1/2 teaspoon ground cumin
• 1/4 teaspoon red chili flakes (optional, for a bit of heat)
• Salt and pepper to taste

For the Chickpeas and Rice:

• 1 cup cooked chickpeas (or one 15-ounce can, rinsed and drained)
• 1/2 cup uncooked white or brown rice
• 6 cups vegetable broth (low-sodium recommended)
• 1 cup fresh spinach or kale, chopped
• Juice of 1 lemon
• Fresh parsley or cilantro, for garnish

Instructions

Step 1: Prepare the Vegetables

1. Heat the olive oil in a large pot over medium heat. Once hot, add the diced onion and garlic. Sauté for 2-3 minutes until the onion turns translucent and fragrant.
2. Stir in the carrots, celery, red and yellow bell peppers, and zucchini. Cook for 7-8 minutes, stirring occasionally, until the vegetables are just beginning to soften and develop their natural sweetness.
3. Add the broccoli florets, frozen peas, and corn kernels. Cook for an additional 3 minutes, stirring to combine all the vibrant vegetables.

Step 2: Build the Soup Base

1. Sprinkle in the smoked paprika, turmeric, thyme, cumin, and optional red chili flakes. Stir well to ensure the spices evenly coat the vegetables.
2. Add the canned diced tomatoes with their juice, mixing to incorporate. Pour in the vegetable broth and bring the mixture to a gentle boil. Allow the fragrant broth to come together as it infuses the vegetables with flavor.

Step 3: Add the Chickpeas and Rice

1. Reduce the heat to a simmer and stir in the chickpeas and uncooked rice. Cover the pot with a lid and let the soup simmer for 25-30 minutes, or until the rice is fully cooked and tender.
2. Stir the soup occasionally to prevent the rice from sticking to the bottom of the pot. This step also ensures the flavors meld beautifully as the soup cooks.

Step 4: Finish with Greens and Lemon

1. Once the rice is cooked, stir in the chopped spinach or kale. Let the greens wilt for about 2-3 minutes, adding both nutrition and a pop of bright green color to the soup.
2. Squeeze in the juice of one fresh lemon to brighten the overall flavor. Adjust the seasoning by adding more salt and pepper as needed.
3. If desired, swirl in a tablespoon of coconut cream for extra richness and a hint of creaminess.

Step 5: Serve and Enjoy

1. Ladle the soup into bowls, making sure to showcase the colorful array of vegetables in each serving. Garnish generously with fresh parsley or cilantro for added freshness and visual appeal.
2. Serve the soup warm with crusty bread, crackers, or a side of avocado toast for a satisfying meal.

Tips for a Colorful Soup

• Vegetables: Incorporate a variety of seasonal vegetables to keep the soup exciting and nutritious. Consider adding diced sweet potatoes, green beans, or even mushrooms for extra layers of flavor.
• Garnishes: Top the soup with toasted seeds, a drizzle of olive oil, or a dollop of vegan yogurt to elevate the presentation.
• Rice Substitutes: Experiment with quinoa, farro, or orzo for a twist on the texture and nutritional profile.
• Storage: This soup stores beautifully. Keep leftovers in an airtight container in the refrigerator for up to 5 days or freeze for up to 3 months. Reheat gently on the stovetop or in the microwave.

This Vegan Chickpea and Rice Soup is as delightful to look at as it is to eat. Each spoonful offers a harmonious blend of flavors and textures—from the hearty chickpeas and tender rice to the fresh crunch of vegetables.

Perfect for meal prepping, feeding a crowd, or simply savoring on your own, it’s sure to become a staple in your recipe collection. Happy cooking and enjoy every colorful bite!