Chickpeas and rice add protein to this simple and satisfying winter vegetable soup. Parsnips and celery seed create a subtle earthy sweetness to the broth which makes this soups taste divine. Top with fresh parsley and serve with a slice of rye bread for a hearty comforting meal on any cold day. This winter vegetable soup is vegan and gluten-free.
Winter vegetable soup for an easy and satisfying meal
It's no question that soup is one of my all time favourite things to make. I bet it ranks pretty high with other home cooks as well! Soup is an excellent recipe when you need to use up leftover fresh vegetables. Moreover, there's nothing better than sitting down to an aromatic and savory bowl of warmth on a chilly day.
I made this winter vegetable soup for my mom last week while she was visiting. And, I don't plan to ramble on too much as she's been patiently waiting for this recipe to go live!
This winter vegetable soup is:
- Full of fiber and protein
- Easy to prepare
- Hearty, delicious and satisfying
Why I love this Winter Vegetable Soup with Chickpeas and Wild Rice
Parsnips and whole celery seed add subtle and earthy sweetness to this broth-based soup. You can easily reduce the amount of broth by a cup for a more stew like consistency. Rice and chickpeas add protein and fiber which, in turn, makes this soup quite substantial along with all the root vegetables.
You can also opt to 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. I used a big handful of fresh parsley on top simply because it's what we had in the garden, but spinach or chopped chard would also be excellent here.
Reduce the amount of broth for a stew consistency
You can easily reduce the amount of broth by a ½ a cup for a more stew-like consistency. Rice and chickpeas add protein and fiber which, in turn, makes this soup quite substantial already, along with all the root vegetables.
Substitutions for this recipe
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.
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.
Winter Vegetables - if you don't enjoy parsnips, add more carrot to the recipe. Moreover, you could substitute parsnip for new potatoes in equal measure. Because potatoes contain more starch, you may want to add more broth to keep it from getting too thick.
Garnishes - I used a big handful of fresh parsley on top simply because it's what we had in the garden, but spinach or chopped chard would also be excellent here.
Storing Winter Vegetable Soup
When it comes to winter meal prep, I love to make big batches and freeze some for later. As such, you can double this recipe and cook it in a large pot. Let the soup cool to room temperature and portion some in freezer safe containers or bags. The soups will last about 2-3 months frozen.
Defrost the soup overnight in the fridge and then place it in a soup pot, stirring occasionally, to reheat it. Moreover, you can skip the fridge defrosting and simply place the frozen soup directly into a soup pot. Reheat it over low until defrosted, stirring occasionally. Always bring the soup to a simmer, stirring occasionally, to ensure it's thoroughly heated.
Need more comfort food this season?
For more gluten-free and vegan soup recipes like this one, visit the below links:
Winter Vegetable Soup with Chickpeas & Wild Rice (vegan & gluten-free)
Wild rice and chickpeas add a healthy dose of protein to this simple and satisfying winter vegetable soup. Top with loads of fresh parsley, spinach or kale. This is a vegan soup recipe which also happens to be gluten free.
- 2 tablespoon olive oil
- 1 yellow onion diced
- 3 cloves garlic chopped
- 1 large carrot diced
- 1 stalk celery diced
- 1 medium parsnip diced
- 1 medium leek sliced, white part only
- good splash of sherry cooking wine or white wine
- ½ cup wild rice uncooked
- ½ teaspoon whole celery seed
- 1 bay leaf
- sea salt & fresh black pepper to taste
- 6 cups vegetable broth
- 1 ½ cups cooked chickpeas
- fresh chopped parsley
Heat the olive oil in a medium pot. Add the diced onion, garlic, carrot, celery, parsnip and leek and cook, stirring frequently, over medium high heat, or until the vegetables are tender and slightly browned (about 5 minutes).
De-glaze the pot with a splash of sherry cooking wine. Stir in the wild rice, celery seed and bay leaf. Add the vegetable broth and stir to combine.
Bring to a boil. Reduce the heat and allow to simmer for 30-35 minutes, stirring occasionally, until the rice is cooked. Stir in the chickpeas and season with salt and pepper to taste.
Serve with a generous helping of chopped fresh parsley, spinach or kale.
Parsnip can be exchanged for either additional carrot or diced new potatoes. WIld rice can be substituted for white or brown rice, however, cooking times will need to be adjusted to compensate. Use the package instructions for directions to estimate cooking times for your particular type of rice.