All- Here's a recipe from The Simple Green
inter Vegetable Soup with Chickpeas & Wild Rice
Wild rice and chickpeas add a healthy dose of protein to this simple and satisfying winter vegetable soup. Top with loads of fresh parsley for a near-hearty meal.
Course Main Course, Soup
Keyword vegetable soup
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 4 people
Author Heidi Richter
Ingredients

2 tbsp olive oil
1 yellow onion diced
3 cloves garlic chopped
1 large carrot diced
1 stalk celery diced
1 medium parsnip diced
1 medium leek sliced, white part only
good splash of sherry cooking wine or white wine
1/2 cup wild rice uncooked
1/2 tsp whole celery seed
1 bay leaf
sea salt & fresh black pepper to taste
6 cups vegetable broth
1 1/2 cups cooked chickpeas
fresh chopped parsley

Instructions

Heat the olive oil in a medium pot. Add the diced onion, garlic, carrot, celery, parsnip and leek and cook until softened and slightly browned (about 5 minutes).

De-glaze the pot with a splash of sherry cooking wine. Stir in the wild rice, celery seed and bay leaf. Add the vegetable broth and stir to combine.

Bring to a boil. Reduce the heat and allow to simmer for 30-35 minutes or until the rice is cooked. Stir in the chickpeas and season with salt and pepper to taste.
Serve with a generous helping of chopped fresh parsley.

@contentandwell zI can drink it black but like half@,half also I'm waiting for Almond milk to come out with something