Comforting and Healing Vegan Chickpea Rice Soup with Veggies. A glutenfree variation of Vegan Chicken Noodle Soup. Easy 1 Pot 30 minute meal. Instant Pot option Gluten-free Nut-free Recipe. Soyfree option

Recipe Snapshot

  • Prep time: 10 minutes
  • Cook time: 25 minutes
  • Total time: 35 minutes
  • Yield: 4
  • Category: Main, Soup
  • Cuisine: American, Gluten-free, Vegan Glutenfree

Ingredients

  • 1 tsp oil (or use 3 tbsp broth)
  • 1/2 medium onion (, chopped)
  • 4 to 6 cloves of garlic (, finely chopped)
  • 1 cup chopped carrots
  • 4 celery stalks (, chopped small)
  • 1 tsp fresh thyme (or 1/2 tsp dried)
  • 1/2 tsp dried oregano
  • 1 tsp poultry seasoning (or 1/2 tsp sage, generous dashes of rosemary, nutmeg, marjoram)
  • 1/2 tsp onion powder
  • 1/8 tsp or more black pepper to taste
  • 4.5 to 5 cups broth
  • 15 oz can of chickpeas or 1.25 cups cooked
  • 1/2 tsp salt (, less or more depending on if the veggie broth is salted)
  • 1 to 2 tsp soy sauce (, tamari for gluten-free, coconut aminos for soy-free)
  • 1/3 cup long grain whit rice (, (I use white basmati, see notes for brown rice), washed well and drained)

Method

  1. Heat oil in a saucepan over medium heat. Add onion, garlic and carrots and cook for 2 mins Add celery, herbs, spices and mix in. Cook for 2 mins
  2. Add the broth, chickpeas, salt, soy sauce and mix.
  3. Add the rice and bring to a rolling boil. Cook partially covered for 12 to 15 mins until rice is cooked and the flavors have developed.
  4. Taste and adjust salt and flavor. Add more herbs, some garlic powder, lime juice, black or white pepper if needed. Serve the soup garnished with parsley or cilantro

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.