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British Columbia, Canada
Wild rice and chickpeas add a healthy dose of protein to this simple and satisfying winter vegetable soup. Top with loads of fresh parsley for a near-hearty meal.
PREP TIME: 10 MINUTES
COOK TIME: 35 MINUTES
2 tbsp 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)
A good splash of sherry cooking wine or white wine
1⁄2 cup wild rice, uncooked
1⁄2 tsp whole celery seed
1 bay leaf
Sea salt & fresh black pepper, to taste
6 cups vegetable broth
1 & 1⁄2 cups cooked chickpeas
Fresh chopped parsley
Heat the olive oil in a medium pot. Add diced onion, garlic, carrot, celery, parsnip and leek and cook until softened and slightly browned (about 5 minutes).
Deglaze 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 or until the rice is cooked. Stir in the chickpeas and season with salt and pepper to taste.
Remove the bay leaf and serve with a generous helping of chopped fresh parsley.