PUBLISHED: 10/14/2019
I love this time of the year…sweaters, a warm fireplace, pumpkin patches, and of course SOUP! This Perfectly Imperfect recipe is deliciously silky, comforting and Vegan. It has wonderful flavors that are perfect for this or any season!
PREP TIME: 10 minutes
COOK TIME: 1 hr
SERVINGS: 6
ingredients
- 2 TBSP Butter*
- 1 Onion (chopped)
- 4 Garlic cloves (minced)
- 6 cups Stock**
- 1 cup Rice***
- 8 oz package Mushrooms – I used Cremini (sliced)
- 4 Carrots (chopped)
- 1 Bay Leaf
- 1 1/2 TBSP Old Bay Seasoning
- 1 15 oz can Chickpeas****
- 1 15 oz can Unsweetened Coconut Milk
- 1 cup Cabbage (thinly sliced)*****
- 1-2 cups Spinach
- Salt and Pepper to taste
- Parmesan or Vegan Cheese (Optional)
*Use Plant-based Butter to keep the recipe vegan. I used Avocado Oil butter.
**Vegetable Stock should be used for vegan and vegetarian soup, but if you want a bit more flavor use Turkey or Chicken Stocks.
***I used Brown Basmati Rice, but and Wild Rice or White Rice can be used as well. You may have to adjust the cooking times though.
****Omit the Chickpeas if you like and add Sweet Potatoes
*****Kale can be substituted for the Cabbage and Spinach. Add 2-3 cups of Kale instead.
instructions
- Heat a large pot over medium low heat. Melt Butter.
- Add Onions and saute for 3-5 minutes or until soft. Season with Salt and Pepper.
- Add Garlic and cook another 1-2 minutes.
- Pour in stock and turn heat up to high. Add Rice, Mushrooms, Carrots, Bay Leaf, Chickpeas, and Old Bay. Generously season with Salt.
- Bring to a boil then reduce heat to low and simmer, covered, for 30 minutes or until the Rice is cooked.
- Stir in Coconut Milk, Cabbage, and Spinach. Season with more Salt and Pepper to taste.
- Remove the Bay Leaf and cook another 5 minutes or until the Cabbage is soft.
- Top with grated cheese if desired and ENJOY!!
Did you try this recipe? Please share any comments or suggestions below!!
