This recipe for Chickpea Wild Rice Soup is a vegan twist on a classic that is thick, creamy, and has BIG flavor thanks to the chunky vegetables and tender wild rice.
In my opinion, there are few things in life better than a brisk Fall day in the Midwest accompanied by a warm and hearty bowl of soup. Luckily, I made a full batch of this soup to last me throughout the week. The recipe started off as a craving (most of my recipes start this way) for what I remembered to be delicious Chicken Wild Rice Soup but clearly I did not want the chicken.
Introducing, Chickpea Wild Rice Soup. I dare you to find someone who does not enjoy this soup. What is not to love about chunks of carrot, chickpeas, and celery floating in a creamy and thick, coconut-based broth. As if that was not enough, the heartiness of this soup lends itself to the chewy and tender morsels of wild rice.
The wild rice itself packs so much flavor in a tiny package. Could you substitute the rice? Sure, but I wouldn’t. You will sacrifice that noteworthy flavor that makes wild rice soup so memorable.
Topped with flaky and buttery crackers, these soup is a complete meal for any time of the week.