A simple creamy chickpea and rice soup that’s vegan and gluten-free. This quick and easy soup is done in under 30 minutes with basic ingredients!

Creamy Chickpea and Rice Soup [Vegan]

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  • 1 tablespoon olive oil
  • 1 medium yellow onion, finely chopped
  • 4 garlic cloves, finely minced
  • 4 medium carrots, peeled and thinly sliced
  • 2 medium celery stalks, diced
  • 1 cup white basmati rice, uncooked
  • 2 sprigs fresh thyme
  • 1 teaspoon summer savory
  • 1 bay leaf
  • 6 cups vegetable broth, no salt added (see notes)
  • 1 cup oat milk, plain and unsweetened
  • 1 can (19oz/540ml) chickpeas, drained and rinsed
  • 1 – 1 1/2 teaspoon salt, more to taste
  • Pepper to taste


  1. Start by preparing your ingredients.
  2. Heat the oil in a large pot over medium heat. Add the onions and garlic and sauté for 3-5 minutes or until fragrant.
  3. Add the carrots and celery. Cook for another 5 minutes.
  4. Stir in the rice and let it toast for 1-2 minutes, then add the thyme, summer savory and bay leaf. Season with salt and pepper.
  5. Add the vegetable broth and oat milk. Stir everything together, then bring the soup to a boil over high heat. Once it boils, reduce heat to low-medium and let it simmer, covered, for 10-15 minutes or until the vegetables have softened and the rice is cooked. Stir in the chickpeas and cook for another 5 minutes on low heat.
  6. Taste and add more salt if desired. Season with more pepper to taste. Enjoy!

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