Ingredients
Directions
Add onion, celery and carrots to a large stockpot. Heat on medium-high for 3–5 minutes, until onions turn translucent.
Turn heat down to medium and stir in the garlic, cooking for 30–60 seconds.
Add the mushrooms, stir and cook for 2–3 minutes. Add 2–4 tablespoons of water as needed to deglaze the pan and prevent the mushrooms from sticking.
Stir in the thyme, oregano, and salt and pepper, if using. Cook until fragrant, about 30–60 seconds.
Add rice, chickpeas and broth. Bring to a boil then simmer, cover and let cook for 30 minutes until rice is tender.
Stir in the coconut milk and spinach.
Split between four bowls and serve with lemon wedges.
Chef's Notes
Substitutions
In place of yellow onion, use red or white onion.
Instead of carrot, use red, yellow or orange bell pepper.
If you enjoy exotic mushrooms, use them in place of cremini, button or portobello.
Instead of spinach, add another leafy green of choice such as kale, collards, or chard.
Prep Ahead
Cut your onion, celery and carrots ahead of time and store in an airtight container in the refrigerator for up to 3 days.
Storage
Store leftover soup in an airtight container in the refrigerator for up to 5 days or in the freezer for up to 90 days.
Ingredients
Directions
Add onion, celery and carrots to a large stockpot. Heat on medium-high for 3–5 minutes, until onions turn translucent.
Turn heat down to medium and stir in the garlic, cooking for 30–60 seconds.
Add the mushrooms, stir and cook for 2–3 minutes. Add 2–4 tablespoons of water as needed to deglaze the pan and prevent the mushrooms from sticking.
Stir in the thyme, oregano, and salt and pepper, if using. Cook until fragrant, about 30–60 seconds.
Add rice, chickpeas and broth. Bring to a boil then simmer, cover and let cook for 30 minutes until rice is tender.
Stir in the coconut milk and spinach.
Split between four bowls and serve with lemon wedges.
