
In order to bring you the best organic produce, some ingredients may differ from those depicted.
Turkish vegetable soup with chickpeas and red rice
Vegan, Mediterranean, Soy-Free, Dairy-Free
2 Servings, 640 Calories/Serving
30–45 Minutes
Made from one part chickpeas, one part red rice, and one part Turkish folklore, our vegan spin on this Anatolian soup is homey and satisfying.
In your bag
- ½ cup red rice
- 1 organic yellow onion
- 1 tablespoon Marash chile flakes
- 1 cup cooked chickpeas
- 1 organic carrot
- 1 organic lemon
- 1 tablespoon tomato paste
- 1 cup diced tomatoes
- 1 ciabatta roll
- 4 or 5 sprigs organic fresh mint
Nutrition per serving
Calories: 640, Protein: 19g (38% DV), Fiber: 15g (60% DV), Total Fat: 16g (25% DV), Monounsaturated Fat: 9g, Polyunsaturated Fat: 1.5g, Saturated Fat: 2g (10% DV), Cholesterol: 0mg (0% DV), Sodium: 490mg (20% DV), Carbohydrates: 108g (36% DV), Total Sugars: 12g, Added Sugars: 0g (0% DV).
Contains:
Wheat
Sodium does not include pantry salt; for reference, ⅛ teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten. *Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans.
Instructions
Wash produce before use
1
Start the soup
- Rinse the rice.
- Peel and coarsely chop enough onion to measure 1½ cups [2 cups].
While the rice simmers, prepare the chile oil and vegetables.
2
Make the chile oil; prep the vegetables
- In a small bowl, stir together 1 tablespoon [2 TBL] oil and as much Marash chile as you like. Let stand while you prepare the rest of the meal.
- Rinse the chickpeas.
- Scrub or peel the carrot and trim the ends; using the large holes of a box grater, coarsely grate the carrot.
- Zest the lemon; cut into wedges for garnish. [Zest 1 lemon; cut into wedges. Save the remaining lemon.]
- In another small bowl, carefully stir together the tomato paste and 2 tablespoons [¼ cup] simmering liquid from the rice until smooth.
3
Cook the soup
While the soup cooks, prepare the ciabatta.
4
Toast the ciabatta
- Cut the ciabatta in half horizontally; drizzle or brush the cut sides with 1 to 2 teaspoons oil and season with salt.
While the ciabatta toasts, prepare the mint.
5
Prep the mint; finish the soup
- Strip the mint leaves from the stems; finely chop the leaves.
Serve
Kids Can!
- Rinse the rice.
- Measure the water for the soup.
- Rinse the chickpeas.
- Drizzle the ciabatta with oil and season.
- Strip the mint leaves.