Creamy vegan leek & wild rice slow cooker soup

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Nutritional Info
  • Servings Per Recipe: 6
  • 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

View full nutritional breakdown of Creamy vegan leek & wild rice slow cooker soup calories by ingredient
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Introduction

Discovered while following a different recipe for which I had to substitute so many ingredients it was brand new! Delicious discovery of creamy rich flavor. Discovered while following a different recipe for which I had to substitute so many ingredients it was brand new! Delicious discovery of creamy rich flavor.
Number of Servings: 6

Ingredients

    0.5 tsp Pepper, black
    2.0 tsp Thyme, ground
    6.0 leek Leeks
    1.0 large Onions, raw
    1.0 cup Chickpeas (garbanzo beans)
    2.0 cup Vegetable Broth
    4.0 serving Rice, Wild, whole grain brown rice, Lundberg Wild Blend
    1.0 cup Canned Goods: Thai Kitchen Organic Coconut Milk (13.66 oz can)
    1.0 1tsp Olive Oil

Directions

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.

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