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

vegetable broth

🥗Healthier: homemade vegetable broth

💰Cheaper: water

Homemade broth is healthier and more flavorful, while water is a cost-effective base.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil offers similar health benefits, while canola is more budget-friendly.

Drain and rinse 2 cans of chickpeas, keeping them separate for different uses.

Finely dice 2 carrots, chop 1 large yellow onion, and finely chop 5 garlic cloves.

Chop a generous amount of fresh dill, set aside.

Measure out 1/3 cup of long grain white rice.

Heat a dutch oven or large saucepan over medium-high heat and add a generous amount of olive oil.

Add the diced vegetables to the hot oil and season with a couple pinches of salt; cook for about 10 minutes until softened and slightly browned.

Add the minced garlic and cook for about 2 minutes, stirring frequently to prevent burning.

Stir in 2 tablespoons of tomato paste, 2 teaspoons of dried oregano, 1/2 teaspoon of coriander, 1/2 teaspoon of turmeric, and 1/2 teaspoon of red pepper flakes; deglaze with a splash of water or broth if necessary.

Add the rice to the mixture and cook for about 1 minute to absorb flavors.

Add one can of chickpeas and season with salt and pepper; stir to coat with the mixture.

Pour in 4 cups of vegetable broth and add half of the chopped dill; bring to a boil, then cover and simmer on low for 15 minutes until the rice is tender.

While the soup simmers, prepare the chickpea puree by blending the reserved can of chickpeas with 1/2 cup of creamy plant-based milk, zest of 1 large lemon, 2 tablespoons of lemon juice, salt, pepper, 1/4 cup nutritional yeast, and 1 tablespoon white miso until smooth.

Chop about 3 ounces of baby spinach and set aside.

After 15 minutes, add the chickpea puree to the soup and stir; the soup will thicken further.

Add the chopped spinach and increase the heat slightly, simmering for 1-2 minutes until the spinach wilts.

Finish the soup with additional lemon juice, remaining dill, and a few cracks of pepper.

Serve hot, ideally with bread.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary