Winter Vegetable Soup with Chickpeas & Wild Rice (Vegan)

Plant-protein packed and comforting, this winter vegetable soup with chickpeas and wild rice is a perfect recipe for cold weather. Parsnips and celery seed create a subtle earthy sweetness to this broth which is also tomato-free. I like to top this recipe with fresh parsley and serve with a slice of rye bread for a satisfying meal.

Chickpeas are an excellent addition to any recipe, adding both protein and fiber—I love them in my popular Moroccan-style chickpea and cauliflower soup or made into chickpea tuna salad. But, come winter, there is nothing quite like pairing them with root vegetables, leeks and wild rice in this aromatic and savory soup.

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• Ingredient Notes & Substitutions
• Step by Step Instructions
• Storage
• Frequently Asked Questions
• More Soup Recipes
• Winter Vegetable Soup with Chickpeas and Wild Rice (Vegan)

Ingredient Notes & Substitutions

For the full list of ingredients and amounts, please see the recipe card below.

Extra virgin olive oil: you could use vegetable oil or vegan butter in equal measure if you prefer.

Yellow onion: Yellow onions make up part of the flavour base (mirepoix) for this recipe. They are more pungent and less sweet than white onions, but you can chose either for this recipe.

Carrot, celery, garlic: the aromatics and flavour base for this recipe (mirepoix).

Parsnip: if you don't enjoy parsnips, add more carrot to the recipe. Moreover, you could substitute parsnip for new potatoes. Because potatoes contain more starch, you may need to add more broth to keep it from getting too thick.

Leek: use the white and light green part only. Leeks should always be sliced and rinsed well to remove any grit; they grow in rather sandy soil.

Sherry cooking wine: you can use white cooking wine in equal measure.

Wild rice: you can use brown rice or any rice you like, but you may have to reduce the cooking time by 10 minutes or so- wild rice blends tend to need longer cooking times in general. Use the package instructions for directions on estimating the cooking time for your particular type of rice.

Celery seed: this is an uncommon ingredient, however, it really adds an aromatic freshness and earthiness to the broth. It tastes like celery, but much more potent. I also suggest not using ground celery seed because it is more bitter that the whole seed.

Bay leaf: added for aromatics and flavouring the broth. You can omit this ingredient if you don't have them or prefer not to use them.

Vegetable broth: Low sodium broth can also be used in equal measure. You can also reduce the amount of broth by about ½ a cup for a more stew-like consistency.

Cooked Chickpeas: if you prefer, you can use navy beans or white kidney beans in a 1:1 ratio. Black beans, pinto, or kidney beans would also work here. If you use canned chickpeas, use one 398ml can (drained), for this recipe; this works out roughly to 1 ½ cups.

Fresh chopped parsley: parsley is my favourite aromatic garnish, however, you could instead add fresh chopped spinach, Swiss chard or finely chopped kale. If you use any of the latter, I would add these along with the chickpeas in the recipe to give them time to soften.

Step by Step Instructions

For the full detailed instructions on how to make my vegetable soup with chickpeas and wild rice, please see the recipe card below. The following is a synopsis for quick reference.

STEP 1: Heat the olive oil in a medium pot. Add the onion, garlic, carrot, celery, parsnip and leek and cook, stirring frequently until the vegetables are starting to soften.

STEP 2: Deglaze the pot with the cooking wine.

STEP 4: Stir in the wild rice, celery seed and bay leaf.

STEP 5: Add the vegetable broth and stir to combine.

STEP 6: Bring to a boil. Reduce the heat and allow to simmer for 30-35 minutes, stirring occasionally, until the rice is cooked.

STEP 7: Stir in the chickpeas and allow to simmer to warm them through. Season with salt and pepper to taste.

STEP 8: Serve with a generous helping of finely chopped fresh parsley.

Storage

Storage: store in an airtight container in the fridge; it will last for up to 3 days. Reheat on the stove in a pot over medium heat until simmering and heated throughout.

Freezing: let the soup cool, then portion into a freezer safe container(s), cover and then place in the freezer—the soup will last about 2-3 months frozen this way. Defrost the soup in the fridge then transfer to a pot and bring to a simmer and ensure it is heated throughout before portioning and serving.

Make Ahead: I often make a double batch of and freeze half of it. You will need to cook it in a rather large pot. After cooking, let the soup cool, then freeze as per above.

For information on safe food handling and storage, please visit: the Government of Canada Food Safety website, USDA Food Safety Inspection Agency website or your country's official food safety website.

Frequently Asked Questions

More Soup Recipes

Sweet Potato Soup with Red Lentils and Hemp Hearts

Moroccan Chickpea and Cauliflower Soup

Creamy Leek Potato and White Bean Soup

If you made my winter vegetable soup with chickpeas and rice, please leave me a comment below with a star rating; it really helps others who are interested in making the recipe. For more from The Simple Green, follow me on Instagram, Facebook or Pinterest. Consider becoming a subscriber to receive emails of new recipes and posts.