Lemony Chickpea Soup

rainbowplantlife.com

Marti V

vegan

⅓ cup (65 to 70g) long-grain white rice (see Note 1)

¼ cup (56g) extra virgin olive oil

4 medium carrots, scrubbed and finely diced

1 large yellow onion finely chopped

Kosher salt and freshly cracked black pepper

2 (15-ounce / 425g) cans chickpeas, divided

¾ cup (12g) fresh dill (no thick stems), chopped and divided

5 cloves garlic, finely chopped

2 tablespoons tomato paste

2 teaspoons dried oregano

½ teaspoon ground coriander

½ teaspoon ground turmeric

¼ to ½ teaspoon red pepper flakes (½ for a kick)

4 cups (960 mL) vegetable broth

3 ounces (85g) baby spinach or baby kale (can add more, see Note 2)

½ cup (120 mL) creamy unsweetened plant-based milk, such as full-fat oat milk or canned “lite” coconut milk

1 large lemon zested + 3 to 4 tablespoons lemon juice, divided

¼ cup (20g) nutritional yeast

1 tablespoon white miso

Directions at rainbowplantlife.com

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