Vegan Chickpea Rice Soup

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)

Steps

1. 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. 2

   Add the broth, chickpeas, salt, soy sauce and mix.

3. 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. 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