The Cheap and Easy Soup I Make (Almost) Every Week

Von Rainbow Plant Life · 45 Min.

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Zubereitung

1. Rinse the rice in a fine-mesh sieve until nearly clear, then drain.
2. Drain and rinse one can of chickpeas and set aside. Drain and rinse the second can and place it in a food processor or blender.
3. Heat the olive oil in a large saucepan or Dutch oven over medium-high heat. Add the carrots and onion with a few pinches of salt, and cook, stirring occasionally, about 10 minutes, until softened and lightly browned.
4. Add the garlic and cook for 2 minutes, stirring often. Add the tomato paste, oregano, coriander, turmeric and red pepper flakes. Stir almost constantly for 1 to 2 minutes, until the paste turns a darker brick red. If it sticks or burns, lower the heat and deglaze with a splash of broth.
5. Add the rinsed rice and stir for 1 minute to coat. Add one can of drained chickpeas, 1/4 teaspoon kosher salt and pepper to taste, and stir. Pour in the vegetable broth, then add half the chopped dill. Bring to a boil.
6. Reduce the heat to low so it simmers, cover, and cook for 15 minutes, stirring once or twice, until the rice is soft.
7. While the soup simmers, roughly chop the spinach. Make the chickpea puree: blend the chickpeas with the milk, lemon zest, 2 tablespoons lemon juice, nutritional yeast, miso, 1 teaspoon kosher salt and pepper to taste, scraping down the sides as needed, until smooth and creamy. Adjust salt or lemon juice to taste.
8. Stir the puree into the soup, add the chopped spinach, and simmer 1 to 2 minutes, until the soup thickens and the greens wilt slightly.
9. Off the heat, stir in the remaining dill and 1 tablespoon lemon juice. Adjust salt, pepper or lemon juice to taste, then serve with a drizzle of good olive oil.

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