A simple creamy chickpea and rice soup that’s vegan and gluten-free. This quick and easy soup is done in under 30 minutes with basic ingredients.
A simple and comforting vegan soup. This recipe is my vegan version of the classic chicken and rice soup. I made it creamy with oat milk and replaced the chicken with chickpeas. Don’t worry, it’s full of flavor thanks to a generous amount of garlic and herbs. It’s the perfect cozy vegan recipe for busy weeks and cold winter days.
What You Need: Olive oil, onion, garlic, carrots, celery, white basmati rice, thyme, summer savory, bay leaf, vegetable broth, oat milk and chickpeas.
How to Make a Vegan Creamy Chickpea and Rice Soup
Start by chopping your vegetables and have your ingredients ready before you start cooking. This will make the process quick and easy.
Heat the oil in a large pot, then add the onions and garlic. Sauté for 3-5 minutes or until fragrant, then add the carrots and celery. Cook for another 5 minutes. Stir in the rice, thyme, summer savory and bay leaf. Season with salt and pepper to taste.
Finally, add the vegetable broth and oat milk. Bring the soup to a boil, then reduce heat and let it simmer, covered, for 10-15 minutes. Stir in the chickpeas and cook for another 5 minutes. Add more salt and pepper if desired. Enjoy!
Ingredient Substitutions:
This recipe was tested with white basmati rice. If you use brown basmati rice, you will need to cook the soup longer. Follow the package’s instructions and let the soup simmer until the rice is completely cooked.
If you can’t find summer savory, you could try making the soup with dried oregano. It will add a different flavor, but it works in a pinch.
If you use regular vegetable broth or low-sodium vegetable broth, you will need less added salt. I recommend starting with 1/2 teaspoon and increasing the amount to taste.
If you don’t have oat milk, you could try making this soup with canned light coconut milk or plain and unsweetened almond milk. Make sure to use plain and unsweetened plant-based milks.
If you’re eating leftovers, feel free to thin the soup with a splash of broth. This soup is best eaten fresh, but it’s still delicious eaten as leftovers.
A simple creamy chickpea and rice soup that's vegan and gluten-free. This quick and easy soup is done in under 30 minutes with basic ingredients. It's the perfect vegan lunch or dinner for busy weeks and cold winter days.
Course Main Course, Side Dish
Cuisine gluten-free, vegan
Prep Time 15 minutesminutes
Cook Time 15 minutesminutes
Total Time 30 minutesminutes
Servings 5
Ingredients
1tablespoonolive oil
1mediumyellow onion,finely chopped
4garlic cloves,finely minced
4medium carrots,peeled and thinly sliced
2mediumcelery stalks,diced
1cupwhite basmati rice,uncooked
2sprigsfresh thyme
1teaspoonsummer savory
1bay leaf
6cupsvegetable broth,no salt added (see notes)
1cupoat milk,plain and unsweetened
1can (19oz/540ml)chickpeas,drained and rinsed
1 – 1 1/2teaspoonsalt,more to taste
Pepper to taste
Instructions
Start by preparing your ingredients.
Heat the oil in a large pot over medium heat. Add the onions and garlic and sauté for 3-5 minutes or until fragrant.
Add the carrots and celery. Cook for another 5 minutes.
Stir in the rice and let it toast for 1-2 minutes, then add the thyme, summer savory and bay leaf. Season with salt and pepper.
Add the vegetable broth and oat milk. Stir everything together, then bring the soup to a boil over high heat. Once it boils, reduce heat to low-medium and let it simmer, covered, for 10-15 minutes or until the vegetables have softened and the rice is cooked. Stir in the chickpeas and cook for another 5 minutes on low heat.
Taste and add more salt if desired. Season with more pepper to taste. Enjoy!
Notes
I love making this soup with white basmati rice. If you use brown basmati rice, you will need to cook the soup longer. Follow the package’s instructions and let the soup simmer until the rice is completely cooked. The vegetables will be softer this way.If you can’t find summer savory, you could try making the soup with oregano, though I highly recommend making it with savory if you can find it.If you use regular vegetable broth or low-sodium vegetable broth, you will need less added salt. Start with 1/2 teaspoon and increase the amount to taste.Don’t have oat milk? You could try making this soup with canned light coconut milk or plain and unsweetened almond milk. Coconut milk can add a light coconut flavor, so don’t use it if you don’t like coconut.This soup will thicken as it sits and the rice will become softer. For this reason, if you’re eating leftovers, you can thin the soup with a splash of broth. This soup is best eaten fresh, but it’s still delicious eaten as leftovers.
If you make this creamy chickpea and rice soup, be sure to leave a comment and/or give this recipe a rating! I love to hear from you guys. And of course, if you try this recipe, don’t forget to tag me on Instagram!