Music: Journey on shuffle on my iPod
This week's soup has the spicy flavor of herbs and spices with the added texture of rice. Instead of the wild rice called for in the original recipe (which I don't always have in my pantry), I used long grain brown rice instead and it works wonderfully. Also, instead of blending the soup as the recipe suggests, I preferred a broth-like soup. But feel free to blend it to make it creamier if you like it that way.
One Wild Chick Soup adapted from Dreena Burton's Eat, Drink, and Be Vegan!
1 tbsp olive oil
1 large sweet onion, diced (her recipe called for 1 1/2 C of red onion, which would add a stronger flavor but look prettier)
3 stalks celery, diced
2 large carrots, diced
3 large garlic cloves, minced
1/2 C uncooked long grain brown rice, well rinsed
1/4 tsp sea salt
fresh ground pepper to taste (I like it spicy!)
1 tsp dry mustard
1 1/2 tsp dried thyme
1 1/2 tsp dried oregano
1/2 ground sage
1 14-oz can chickpeas (garbanzo beans)
6 C water
2 vegan bouillon cubes
2 tbsp nutritional yeast
In a large soup pot, heat oil and add onions, celery, carrots, garlic, rice, and all spices, stirring to combine. Cover and let cook about 5-6 minutes, stirring a few times. Add chickpeas, water, and bouillon cubes and stir to combine. Bring to a boil then reduce heat, cover, and let simmer 40-50 minutes until rice is fully cooked and split so that you can see the inner grain. Remove from heat. If desired, blend with a hand blender, then season to taste with more salt and pepper.
This recipe makes a lot so feel free to freeze some of it if you don't think you will eat it all within three or four days.