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Creamy Chickpea & Wild Rice Soup

Years ago in Chicago, I used to frequent this great little carryout spot called the SoupBox. They served 12 homemade soups every day and one of my favorite orders was their Creamy Chicken & Wild Rice soup in a bread bowl. In a city where you’re wearing a scarf for at least 8 months out of the year, a place like the SoupBox was a girl’s best friend.

I’ve always wanted to create a “plantiful” version of that soup in all it’s hearty glory and I think I’ve done it. I’m also experimenting and perfecting some plant-based, gluten-free baking recipes to share with you, so you’ll see that I have an actual bread bowl to serve my soup in!


If you are interested in the bread bowl recipe, I’ll be sharing it and a bunch of gluten-free baking tips in an exciting new project coming soon. Click here for updates.

Large soup pot
Chef’s knife

Make about 14 servings of soup, so split the recipe if you want less, or freeze some for future dinners.


Try to buy everything organic. Here’s why.

1 yellow onion, diced
1 stalk of celery, diced
1 cup carrot, diced
1 tbsp coconut oil
1 clove garlic, minced
2 tbsp fresh thyme
1 1/2 tsp fresh sage, chopped
1 bay leaf
12 cups veggie stock (make your own)
3 cups cooked chickpeas, start with 1 cup dry (how to soak and cook)
1 1/2 cups wild rice (short- or long-grain)
1/2 cup cashews, soaked
1/4 tsp liquid smoke (optional)
1 1/2 tsp fine-ground sea salt or more to taste (use applewood smoked for extra flavor)
1/2 tsp fresh-ground pepper to taste

Let’s get started.
1. Place onion, celery and carrot in a large pot with coconut oil. Warm to medium-high and stir together for 10 minutes.

2. Add garlic, thyme, sage and bay leaf to pot with veggies and stir together for 3 minutes.


3. Add veggie stock, chickpeas, lemon juice, lemon zest and wild rice to pot. Bring to a boil, reduce heat and simmer for 20-30 minutes, until rice is tender.


4. Using a ladle, scoop out 1 cup broth and transfer to the blender. Add one more scoop of soup to blender, with veggies and chickpeas (be sure the bay leaf isn’t in this scoop). Add cashews…


… and blend together until you get a nice, creamy purée.


Add back into soup.


5. Now, season with salt, pepper and liquid smoke if you like. Serve warm.

Note: This soup gets better and better each day that the flavors can infuse together. It can be made up to 4 days in advance. Store in an airtight, glass container in the fridge for up to 10 days.

Now, I want to hear from YU. What do you think of this recipe? Tell us with a comment below.

Read the comments or add yours.

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  1. Anna

    This soup turned out really good and really comforting! Your ingredient list was missing the amounts of lemon juice and lemon zest so I just guessed on that. To have soup in a bread bowl again sounds so dreamy! I can’t wait to see what you come up with! My pre gluten free days I lived off of the Atlanta Bread Company’s soup and bread bowls.
    Excited for leftovers this week!

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