This soup is creamy, warming and hearty! Batch cook it for a week of lunches, put in the slow cooker or make the night of!
1 can cooked chickpeas
3-4 celery stalks, diced
2-3 carrots, diced
1 cup wild rice
2 cups cremini mushrooms, sliced
1 onion or shallot, diced
1 can of coconut milk
1L of vegetable stock
Spices of choice: thyme, bay leave and even rosemary is good or try oregano and basil! Get creative!
1. Add all the ingredients to a slow cooker and cook for 4 hours on high or 8 hours on low. You can also make it the night of by adding all the ingredients to a saucepan but note that the rice will take some time to cook.
Want to stay up to date on my latest blog posts, recipes and events? Sign up for my newsletter here!