Lemony Chickpea Wild Rice Soup with Parsley and Flowers
Re-write your grocery lists because this recipe for a Lemony Chickpea Wild Rice Soup with Parsley and Flowers is making its way into your kitchen!
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 bowls 1x
- Category: Soup
- Method: Stovetop
- Diet: Vegan
Ingredients
- 1 cup onion, finely diced
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2 tbsp garlic, minced
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¾ cup carrots, finely diced
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1 tbsp olive oil
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1 ½ cups cooked wild rice
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1 cup of chickpeas cooked, and rinsed *
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5 cups vegetable stock
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1 cup plain plant milk
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3 tbsp lemon juice
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1 tbsp lemon zest
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2 tsp white miso
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1 tbsp tamari
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1 ½ tsp dried thyme leaves
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1 tsp sea salt (or to taste)
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¼ tsp black pepper
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Fresh parsley and edible flowers to garnish (optional)
Instructions
- Heat oil in a thick-bottomed saucepot over medium heat. Add diced onion and carrot and sauté until tender (about 6-7 minutes). Add garlic and sauté for another minute.
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Add the remaining ingredients to the pot except for the wild rice and garnishes.
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Cook for 10 minutes until the vegetables are soft and the broth has reduced slightly. Taste and adjust seasoning if needed.
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Stir in the wild rice and cook for 2-3 minutes or until heated through.
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Divide soup into bowls and top with fresh chopped parsley and edible flowers.