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Winter Vegetable Soup

A brothy cold-weather soup of root vegetables and leek with wild rice and chickpeas, finished with a handful of greens. It reheats well through the week, though the rice keeps softening.

soup · vegan

Ingredients

  • 2 tablespoon extra virgin olive oil
  • 1 yellow onion, diced
  • 3 clove garlic, minced
  • 1 carrot, large
  • 1 stalk celery
  • 1 parsnip, large
  • 1 leek, white part only
  • ¼ cup sherry cooking wine
  • ½ cup wild rice
  • 1 bay leaf
  • salt and pepper, to taste
  • 6 cup vegetable broth
  • 1½ cup chickpeas
  • ½ teaspoon celery seed
  • 2 cup spinach or kale (optional)

Method

  1. Heat olive oil in pot, add onion, garlic, carrot, celery, parsnip & leeks. Stir frequently over medium heat until vegs are tender.
  2. Deglaze pot w/ sherry win. & stir in wild rice, celery seed & bay leaf.
  3. Add vegetable broth & bring to a boil, bring down to a simmer for 30-35 mins until rice is cooked & veg are tender.
  4. Stir in chick peas.
  5. Serve w/ spinach or kale.

Notes

(Good for freeze) but not w/ rice in.