One Wild Chick Soup

The flavour of this soup is really wonderful. It's a vegan version of chicken noodle soup (minus the noodles, though of course you can add those in). The recipe calls for wild rice but as wild rice is really expensive, I just used brown basmati and it was still delicious.

After a week of being home, I think I'm pretty much back to feeling normal. We didn't experience much jet lag on our trip to Turkey and Greece, but coming home was quite different. I finally took our photos off the camera this morning so if there are any good ones I'll share some here!

If this sounds good, you might also like:
Vegetarian Pho
Curried Chickpea Soup
Curried Split Pea Soup
White Bean and Roasted Garlic Soup

One Wild Chick Soup
Adapted from Eat, Drink & Be Vegan

Makes 6-7 servings

1 tbsp olive oil
1 red onion, diced
1 1/2 cups celery, diced
3/4 cup carrots, diced
5 large cloves garlic, minced
1/2 cup brown basmati rice, rinsed
1/4 tsp sea salt
freshly ground black pepper to taste
1 tsp dry mustard
2 tsp dried thyme
2 tsp dried oregano
1/2 tsp dried marjoram
1/2 tsp dried sage
3 1/2 cups cooked chickpeas
4 cups vegetable stock
3 cups water
2 bay leaves
2 tbsp nutritional yeast

In a large pot on medium heat, add oil, onions, celery, carrots, garlic, rice, salt, pepper, dry mustard, dried thyme, oregano, marjoram, and sage, and stir to combine. Cover and let cook for 5-6 minutes, stirring once or twice. Add chickpeas, stock, water, and bay leaves and stir to combine. Increase heat to bring mixture to a boil. Once boiling, reduce heat to low, cover and simmer for 45-55 minutes, until rice is fully cooked. Puree a portion of the soup (I did about 1/4 of it) and stir it back in. Stir in the nutritional yeast and cook for 2-3 minutes. Season to taste with additional salt and pepper, and serve.