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 Jump to Recipe
Spring sometimes brings sniffles and a warm comforting brothy soup is what gets me through it! This Chickpea Rice soup is the answer to the chikin noodle soup that cures all. Garlic and veggies cooked to golden, then herbs, flavors and broth simmered with cooked chickpeas and rice! Use noodles, vegan chikin subs for variation.
This Soup is delicious, healing and satisfying. It needs 1 Pot and less than 30 minutes! Change up the herbs to preference. Add more veggies for a hearty soup.
Ingredients for Vegan Chickpea Rice soup and Substitution options
- Onion, garlic, carrots and celery are the base for the brothy soup flavor.
- Thyme, oregano, poultry seasoning add the herb and chikin noodle soup flavor profile. See the recipe for alternate herb substitutes
- Onion powder, black pepper, soy/tamari intensify the above profile with salty, peppery, comforting flavors.
- Chickpeas are the protein in the soup. You can use a cup of soy curls instead, or other chikin subs such as shredded seitan or jackfruit.
- White basmati rice is used in the recipe for the noodles making the soup gluten-free. White Basmati rice is easier to digest and works out better if using the soup during recovery. Sub partially cooked brown rice and simmer for a few minutes longer until well done for variation. Or sub noodles or pasta instead of rice. Partially cooking brown rice ensures that it doesnt take too long to cook in the broth. If you cook the brown rice in the salty broth it might take upwards of 30 mins which will make the veggies very mushy.
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- Mushroom Chickpea Veggie Soup. GF
- IP Mushroom Wild Rice Soup. GF
- Japanese Veggie Curry. GF
- Instant Pot Lasagna Soup with Red lentils. – So Easy
- IP Potato Chickpea Soup. GF
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- Tortilla soup with red lentils. GF
Vegan Chickpea Rice Soup
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
Servings: 4
Calories: 267kcal
Ingredients
- 1 tsp oil or use 3 tbsp broth
- 1/2 medium onion , chopped
- 4 to 6 cloves (cloves) of garlic , finely chopped
- 1 cup (128 g) 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 (1064.65 ml) 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 (61.67 g) long grain whit rice , (I use white basmati, see notes for brown rice), washed well and drained
Instructions
- 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
- Add the broth, chickpeas, salt, soy sauce and mix.
- 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.
- 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
Notes
Instant Pot: Follows Steps 1 and 2 on saute. Add the rice and 4 cups of broth and mix in. Close the lid and pressure cook for 5 to 6 mins. Let the pressure release naturally. Saute for a few mins to reduce broth if needed. Taste and adjust flavor, garnish and serve. Substitutes:
- Chickpeas are the protein in the soup. You can use a cup of soy curls instead, other beans, or other chikin subs such as shredded seitan or jackfruit.
- White basmati rice subs for the noodles making the soup gluten-free. Sub partially cooked brown rice and simmer for a few minutes longer until well done for variation. Or sub 7 oz noodles or pasta instead of rice.
Nutrition
Nutrition Facts
Vegan Chickpea Rice Soup
Amount Per Serving
Calories 267 Calories from Fat 36
% Daily Value*
Fat 4g6%
Sodium 389mg17%
Potassium 472mg13%
Carbohydrates 47g16%
Fiber 9g38%
Sugar 7g8%
Protein 11g22%
Vitamin A 5395IU108%
Vitamin C 5.5mg7%
Calcium 88mg9%
Iron 3.5mg19%
* Percent Daily Values are based on a 2000 calorie diet.
Courtney says
September 13, 2020 at 12:51 pmSO GOOD!! First soup recipe to kick off “soup season” and this will be a regular over here! Thanks for another great recipe!!
Vegan Richa Support says
September 13, 2020 at 5:36 pmGreat news. Thank yu very much
GV says
September 14, 2020 at 12:20 amCan you use water instead of broth? Excited to make this. Thanks!
Vegan Richa Support says
September 15, 2020 at 8:02 pmyou could – it will be a little more neutral flavoured but work fine
Michelle Eeg says
September 14, 2020 at 3:44 pmFantastic as usual ! The spices are always on point !
Love you Richa !
Vegan Richa Support says
September 15, 2020 at 8:06 pmhooray!
Anne says
September 30, 2020 at 3:50 amYum!
Vegan Richa Support says
September 30, 2020 at 9:56 pmAwesome !
Chloe says
October 14, 2020 at 1:12 pmThis recipe is sooo delicious! I made it earlier this year when it was cold and snowy and it warmed my husband and I right up. I do have a question: do you have any suggestions for how I could substitue the onion? I sometimes worry I have a slight onion allergy but don’t want to botch this soup by replacing the onion with a bad substitute or making it without the onion!
Richa says
October 14, 2020 at 2:25 pmJust omit there is a lot of oral player in the soup. For an onion like flavor you can add a 1/8 tsp of nigella seeds if you have them
Chloe says
October 14, 2020 at 3:09 pmWonderful, thank you so much for letting me know!
Bozu says
November 8, 2020 at 2:11 amAnd why not L’asafoetida, it’s great
We love it very much, done 4 times, Thanks
Kirsten says
October 21, 2020 at 12:47 pmDelicious! This was the perfect soup for a rainy day. And it was so easy to make for a weeknight meal when I really didn’t want to cook. 😉
Thanks for another great recipe.
Kristin says
November 1, 2020 at 6:21 pmI love how tasty, nourishing, and versatile this soup can be. It’s a go-to in our house whenever we want to eat something healthy and comforting!
Sada says
December 27, 2020 at 4:45 pmWe really enjoy this soup – hearty, tasty and easy! We’ve made it a few times now. We didn’t have any poultry seasoning so just used rosemary instead. Thank you so much for the recipe 🙂
Happy Vegan says
January 11, 2021 at 8:08 amliterally a perfect soup! I have made this SO many times since winter started, and I’ll keep this recipe for years to come. the spice blend is just right for what I was hoping. my only tweak is subbing quick cook brown rice. thank you!
Vegan Richa Support says
January 12, 2021 at 9:11 amwow – thank you
Meredith says
February 15, 2021 at 2:49 pm5 stars for sure! I usually just use recipes for inspiration, but this is one that I come back to, and actually do it word for word. Don’t wanna mess up this magic. Making it for my non-vegan in-laws tonight because it’s perfectly hearty and comforting and everyone always loves it.
Vegan Richa Support says
February 15, 2021 at 6:01 pmAwesome