Warming, ginger and turmeric spiced veggies mixed into a healthy creamy broth fluffed up with flaky basmati rice: this Turmeric Immunity Chickpea and Rice Soup is my favorite cozy meal!
Jump to RecipeI swear I could live off of soups. In the winter, I’m all about the rich, bulky chilis with just about everything but the kitchen sink. Come March, I gravitate towards more of something like my Herbed Tomato Turkey Soup with Lemony Greens. And… well…in the summer, I’m a big smoothie bowl girl, which is basically summer soup… right? Currently, however, it’s fall, and I’m just slowly getting back into my winter soup mojo. I’m craving all of the cozy flavors that aren’t too heavy, and definitely looking for something with healing benefits as flu season is approaching. Hence, I’m whipping up this Turmeric Immunity Chickpea and Rice Soup just about every night! With ginger, turmeric, and the optional addition of bone broth, this soup is just about as healing as it can get. Oh, and with the additional health benefits and creaminess from just a little bit of coconut milk, the vitamins from the kale, and the protein from the chickpeas? You’ll never find a more “health-nutty” soup. Plus, did I mention it tastes freaking amazing?! This one will truly warm your soul, just me. You have to make it!!
the breakdown…
This Turmeric Immunity Chickpea and Rice Soup comes together in a pinch of an eye. I mean, who wants to slave all day over a pot of soup? Not me, let me tell you. Plus, you can make everything in one pot, which is definitely an added benefit on those busy weeknights.
To start everything off, go in with a quick saute of some onion, carrots, and baby bella mushrooms. Baby bellas are my favorite mushroom in general, but especially in soups. I find that they don’t get a slimy texture like shiitakes do, and really just bring some bulk to everything. That being said, if you don’t love mushrooms, you could totally leave them out.
With those veggies softening, it’s time to toss in all the flavor!! I’m talking four cloves of garlic, fresh or ground ginger, turmeric, thyme, salt, pepper, and red pepper flakes. A ton of garlic is always a must in a broth based soup, but, with the ginger, this base takes on a whole new level of cruciferous spice that’s just out of this world. It’s not too overpowering, but it’s delicious. And, with a little turmeric, you get the perfect little earthy notes. That being said, I love the anti-inflammatory and immunity benefits of turmeric, but am not obsessed with the dirt-like flavor that can come from using too much. So, in this Turmeric Immunity Chickpea and Rice Soup, I made sure to find the perfect balance of flavorful yet not too overpowering. Use to your taste, though!
so rich and creamy…
Once you have all of those flavors meddling together, go in with my all time favorite secret weapon: pumpkin. I’ve said it before, and I’ll say it again… pumpkin is the best way to make any sauce, soup, or chili into a creamy masterpiece without having to add in a ton of cream. Paired with just a little bit of light coconut milk, the pumpkin truly takes this soup to new levels of richness, while still being incredibly light. Oh, and by cooking all of that basmati rice down in the chicken broth and coconut milk, it takes on the perfect rich, developed flavor from the soup… plus it saves dishes! That’s a win-win, if you ask me.
So, you’ve got that super fluffy, flavorful basmati rice, a ton of sauteed veggies, and a light yet creamy broth. All that’s left to incorporate are those chickpeas and some Tuscan kale! Chickpeas are my favorite form of protein for this soup. While chicken, turkey, or another bean would also be tasty, I think there’s something extra delicious about chickpeas cooked down in this healing broth. Plus, meatless meals are always a nice change up, every once in a while. Definitely don’t swap about the kale, though! Flat leaf kale is the best in this Turmeric Immunity Chickpea and Rice Soup. I usually say kale can be substituted by just about any green, but I really do think that thinly sliced tuscan kale shines here. It simply brings the best texture to finish everything off. Don’t skip it!
how to serve it up…
This Turmeric Immunity Chickpea and Rice Soup is truly the best soup for this time of year. Whether you’re feeling under the weather, are in need of an anti-inflammatory moment, or just simply love a good soup like me, this dish will be a winner. Serve it up with some crusty bread or homemade naan and you have yourself the best, crowd pleasing dinner. Make it for that one vegetarian relative, or even for your family on a busy school night. Either way, it makes for the best leftovers, which is always a plus. There’s no bad time to make this one, really.
I hope you love this Turmeric Immunity Chickpea and Rice Soup as much as I do! Let me know what you think in the comments below:)
Turmeric Immunity Chickpea and Rice Soup
Course: Main Course, Lunch, Dinner, SoupCuisine: American, HealthDifficulty: Easy6
servings10
minutes40
minutes50
minutesWarming, ginger and turmeric spiced veggies mixed into a healthy creamy broth fluffed up with flaky basmati rice: this Turmeric Immunity Chickpea and Rice Soup is my favorite cozy meal!
Ingredients
2 tbsp olive oil
1 yellow onion, diced
3 carrots, shaved and finely diced
8 oz baby bella mushrooms, finely diced
4 cloves garlic, minced
1 inch fresh ginger, grated (or 1 tsp ground ginger)
1 tsp turmeric
½ tsp cumin
1 tsp dried thyme
½ tsp ground cinnamon
Salt and pepper, to taste
Red pepper flakes, to taste
1 cup pumpkin puree
5 + 3 cups bone broth*
1 cup basmati rice
2 15 oz cans chickpeas, rinsed and drained
2 tbsp fish sauce`
1 cup light coconut milk, optional*
2-3 cups tuscan kale, stems removed and thinly sliced
Shaved parmesan, to serve
Homemade naan or crusty bread, to serve
Instructions
- In a large pot or dutch oven, heat the olive oil over medium-high heat. Once hot, toss in the onion, carrots, and baby bella mushrooms. Saute for 4-5 minutes, then toss in the garlic, ginger, turmeric, cumin, thyme, salt, pepper, red pepper flakes, and pumpkin. Saute for another 30-60 seconds, making sure the pumpkin is entirely mixed in.
- Pour in 5 cups of the broth, the basmati rice, chickpeas, fish sauce, and coconut milk, if using. Cover with a lid, and bring the liquids to a boil. Then, reduce the heat to medium-low and simmer for 20-25 minutes, or until your rice is cooked through. Then, stir in the kale and the remaining 3 cups of broth, and cook until the kale is wilted down, about 2-3 minutes.
- Top with shaved parmesan and serve with homemade naan or crusty bread. Enjoy!
Notes
- The coconut milk is optional, but makes the soup a bit thicker and creamier. I highly recommend adding it. Do not use the thick part of the can (the coconut cream), though, as this will lead to a grainy texture.