Ingredients:
1. ⅓ cup (65 to 70g) long-grain white rice
2. ¼ cup (56g) extra virgin olive oil
3. 4 medium carrots, scrubbed and finely diced
4. 1 large yellow onion, finely chopped
5. Kosher salt and freshly cracked black pepper
6. 2 (15-ounce / 425g) cans chickpeas, divided
7. ¾ cup (12g) fresh dill (no thick stems), chopped and divided
8. 5 cloves garlic, finely chopped
9. 2 tablespoons tomato paste
10. 2 teaspoons dried oregano
11. ½ teaspoon ground coriander
12. ½ teaspoon ground turmeric
13. ¼ to ½ teaspoon red pepper flakes (½ for a kick)
14. 4 cups (960 mL) vegetable broth
15. 3 ounces (85g) baby spinach or baby kale (can add more)
16. ½ cup (120 mL) creamy unsweetened plant-based milk, such as full-fat oat milk or canned “lite” coconut milk
17. 1 large lemon, zested + 3 to 4 tablespoons lemon juice, divided
18. ¼ cup (20g) nutritional yeast
19. 1 tablespoon white miso
Instructions:
1. Rinse the rice in a fine-mesh sieve until almost clear, then drain.
2. Drain and rinse one can of chickpeas, setting it aside for later. Drain and rinse the other can of chickpeas and transfer to a food processor or blender.
3. In a large saucepan or Dutch oven, heat olive oil over medium-high heat. Add carrots and onion, seasoning with salt. Cook until softened and lightly browned, around 8 to 10 minutes, deglazing the pot with a splash of broth if necessary.
4. Add garlic and cook for 2 minutes. Then add tomato paste and spices (oregano, coriander, turmeric, and red pepper flakes). Stir for 1 to 2 minutes until the tomato paste darkens.
5. Add rinsed rice and toss to coat for 1 minute. Add one can of drained chickpeas, salt, and pepper. Pour in the broth and half of the chopped dill. Bring to a boil.
6. Cover the pan, reduce heat to low, and simmer for 15 minutes until the rice is soft.
7. While the soup simmers, roughly chop the spinach and make the chickpea puree.
8. For the Chickpea Puree: Blend the chickpeas in a food processor or blender with milk, lemon zest, lemon juice, nutritional yeast, miso, salt, and pepper until creamy.
9. Stir the Chickpea Puree into the soup, then add chopped spinach. Simmer for 1 to 2 minutes until the soup thickens and greens wilt slightly.
10. Off the heat, stir in the remaining dill and lemon juice. Adjust seasoning if necessary. Serve hot, drizzling each bowl with olive oil.
Notes:
- If using brown rice, quick-boil it first before adding to the soup.
- For added nutrition, use up to 5 ounces of baby spinach.
Nutritional Info:
- Calories: 484kcal
- Carbohydrates: 57g
- Protein: 17g
- Fat: 21g
- Saturated Fat: 4g
- Polyunsaturated Fat: 2g
- Monounsaturated Fat: 12g
- Sodium: 1137mg
- Potassium: 919mg
- Fiber: 15g
- Sugar: 8g
- Vitamin A: 2092IU
- Vitamin C: 23mg
- Calcium: 79mg
- Iron: 5mg
