Lemony Chickpea Soup

Steps

1. Finely dice the carrots, chop up one large yellow onion, and finely chop five garlic cloves. Finely chop a lot of fresh dill.
2. Measure out 1/2 cup of long grain white rice.
3. Heat a Dutch oven or large saucepan over medium-high heat with a generous amount of olive oil.
4. Add the diced carrots, chopped onion, and minced garlic to the hot oil. Season with salt and cook for about 10 minutes until soft and slightly browned.
5. While the vegetables are cooking, measure out the flavor boosters: add 2 tablespoons of tomato paste, 2 teaspoons of dried oregano, 1/2 teaspoon of coriander, 1/2 teaspoon of turmeric, and red pepper flakes to the pot.
6. Stir in the spice mixture. If things start to get too dry or 'toasty,' deglaze with a splash of water or broth.
7. Add the measured rice to the pot and cook for about one minute to toast it.
8. Drain and rinse one can of chickpeas, then add them to the pot along with salt and pepper. Toss to coat in flavor.
9. Pour in 4 cups of vegetable broth and add half of the fresh dill (reserving some for garnish).
10. Bring the soup base to a boil, then cover and reduce heat to low. Simmer for 15 minutes until the rice is tender.
11. While the soup simmers, prepare the chickpea puree: In a blender or food processor, combine one can of drained chickpeas with 1/2 cup of plant-based milk (full fat oat or barista style), lemon zest from one large lemon, 2 tablespoons of fresh lemon juice, salt, pepper, 1/4 cup nutritional yeast, and 1 tablespoon white miso.
12. Blend the mixture until smooth. It should resemble a savory hummus.
13. Once the soup base is cooked, stir in the chickpea puree to thicken the soup.
14. Roughly chop about 3 ounces of baby spinach (or use kale). Add the chopped greens to the simmering soup and cook for one or two minutes until wilted.
15. Stir in a final squeeze of lemon juice for brightness and the remaining fresh dill. Season with pepper to taste.
16. Serve hot.