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Easy Creamy Wild Rice & Bag-of-Veggies Soup


  • Any pre-chopped frozen vegetables of your choice (peas, butternut squash, green beans, broccoli, etc.)

  • Pre-chopped celery, onion, carrots (usually found in a "soup starter" container in produce section or sometimes in freezer section)

  • Optional any other pre-chopped fresh vegetables (I added cubed sweet potatoes and sliced mushrooms)

  • A few pinches of fresh sage, rosemary, and thyme (sometimes found together in package as "poultry seasoning"), minced

  • Optional chopped kale for extra nutrition

  • Vegetable broth as needed (About 3 cups)

  • 2 cans of rinsed chickpeas

  • 1 packet of microwavable plain wild or brown rice

  • 2 cans of coconut milk

  • 3/4 cup of nutritional yeast

  • Generous seasoning of garlic salt

  • Generous seasoning of pepper

  • Sprinkle of turmeric for color (if you skip this the soup will be a watery white color)

  • Optional side of fresh baked bread (sprouted whole grain bread or sourdough from a bakery is my favorite)


In a large pot over medium heat pour a little vegetable broth in with the celery, onion, and carrots to prevent sticking and cook for a few minutes. Add all other chopped vegetables and herbs, adding vegetable broth until they are almost fully covered in liquid. Put cover on the pot and allow vegetables to cook until soft (about ten min). Add all remaining ingredients, mixing and tasting until desired flavor. A sprinkle of turmeric will turn the soup from a white to a golden color.


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