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.
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.
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