Ingredients
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1 tablespoon garlic, minced garlic1 tablespoon garlic, minced
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1 medium yellow onion, diced yellow onion1 medium yellow onion, diced
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2 medium carrots, diced carrots2 medium carrots, diced
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1 celery stalk, diced celery1 celery stalk, diced
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1 cup cooked chickpeas (or canned, drained and rinsed) chickpeas1 cup cooked chickpeas (or canned, drained and rinsed)
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1/2 cup short-grain rice (such as Arborio or sushi rice) short-grain rice1/2 cup short-grain rice (such as Arborio or sushi rice)
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6 cups low-sodium vegetable broth vegetable broth6 cups low-sodium vegetable broth
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1/2 teaspoon turmeric turmeric1/2 teaspoon turmeric
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2 tablespoons nutritional yeast nutritional yeast2 tablespoons nutritional yeast
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1 bay leaf bay leaf1 bay leaf
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1/2 teaspoon sea salt, plus more to taste sea salt1/2 teaspoon sea salt, plus more to taste
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Black pepper, to taste black pepperBlack pepper, to taste
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1/3 cup freshly squeezed lemon juice (about 2 lemons) lemon juice1/3 cup freshly squeezed lemon juice (about 2 lemons)
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2 cups baby spinach or chopped chard baby spinach2 cups baby spinach or chopped chard
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1/4 cup fresh dill, chopped dill1/4 cup fresh dill, chopped
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1/4 cup fresh parsley, chopped parsley1/4 cup fresh parsley, chopped
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Lemon zest, for garnish (optional) lemon zestLemon zest, for garnish (optional)
Directions
Sauté aromatics, simmer rice and chickpeas, blend partially for creaminess, finish with fresh greens, herbs, and bright lemon. For a grain-free version, replace rice with extra chickpeas or cauliflower rice. Add a pinch of saffron for a luxurious twist.
Steps
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1
Done
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In a large pot over medium heat, add a splash of vegetable broth. Sauté garlic, onion, carrots, and celery for 3–4 minutes until softened. |
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2
Done
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Stir in chickpeas, rice, turmeric, nutritional yeast, bay leaf, salt, and black pepper. Pour in the remaining vegetable broth. |
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3
Done
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Bring to a gentle boil, then reduce heat to simmer. Cook uncovered for 20 minutes, or until rice is tender. |
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4
Done
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Remove the bay leaf. Using an immersion blender, pulse the soup briefly (about 3–4 times) to thicken, leaving most chickpeas and veggies whole. Alternatively, blend 1 cup of soup in a blender and return to the pot. |
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5
Done
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Stir in lemon juice, spinach or chard, dill, and parsley. Cook for 2–3 minutes until greens are wilted. |
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6
Done
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Taste and adjust seasoning with extra salt, pepper, or lemon as desired. |
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7
Done
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Serve hot, garnished with lemon zest and more fresh herbs. |
