Vegan “chicken” rice soup – Life in the South

Recipe

Prep Time

Cook Time

Serves 4

4 - 6 People

Difficulty 0

Beginner

1 small red onion

1/2 cup diced celery

1 cup chopped carrots

1 cup cooked chickpeas

1/2 cup dry coral lentils

1 1/2 cup diced potatoes

4 cups vegetable stock

1 tbsp corn starch mixed with water to make a paste

1 tbsp soy sauce

salt and pepper taste

olive oil

1 tsp dried oregano

1 tsp dried thyme

1 tsp dried basil flakes

1-2 crushed garlic flakes

brown rice to serve

2 cups baby spinach leaves

400ml coconut milk

bread to serve

Heat up a big pot to cook the soup in, or make use of an Instant pot and place the setting to sauté for 15 minutes.
Add a generous dollop of olive oil, add in the spices, garlic and the onion and sauté until brown. Add the rest of the dry ingredients and sauté for a few minutes more.
Add in the stock, corn starch paste and some of the coconut milk.
Slow cook the soup for about 20-30 minutes until the carrots and potatoes are soft,
Lastly stir in the baby spinach leaves until wilted, serve the soup with the brown rice, toasted bread and extra coconut milk.

Hope you love this recipe as much as I do! it’s a cozy and comforting one.