Creamy vegan leek & wild rice slow cooker soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
Directions
0.5 tsp Pepper, black2.0 tsp Thyme, ground6.0 leek Leeks1.0 large Onions, raw1.0 cup Chickpeas (garbanzo beans)2.0 cup Vegetable Broth4.0 serving Rice, Wild, whole grain brown rice, Lundberg Wild Blend1.0 cup Canned Goods: Thai Kitchen Organic Coconut Milk (13.66 oz can)1.0 1tsp Olive Oil
Prepare rice according to package directions. Set
aside.
Begin browning chopped onion in olive oil.
Wash sliced leeks (bulb and greens) thoroughly to remove all dirt.
Add leeks to onion and saute until browning.
In crock pot, add broth, chickpeas and coconut milk - mostly the top cream.
Add leek/onion and mixture simmer on high until close to thick and creamy.
Add rice, thyme and pepper.
Keep warm until ready to serve.
Serving Size: 6 1.5 cup servings
Number of Servings: 6.0
Recipe submitted by SparkPeople user SHEAND23.
Number of Servings: 6.0
Recipe submitted by SparkPeople user SHEAND23.
Nutritional Info Amount Per Serving
- Calories: 302.1
- Total Fat: 9.3 g
- Cholesterol: 0.0 mg
- Sodium: 461.9 mg
- Total Carbs: 49.4 g
- Dietary Fiber: 6.0 g
- Protein: 6.8 g
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