Vegetarian

Creamy vegan leek and wild rice slow cooker soup is for Soup.

Creamy vegan leek and wild rice slow cooker soup takes 20 minutes to prepare.

Creamy vegan leek and wild rice slow cooker soup takes 40 minutes to cook.

Creamy vegan leek and wild rice slow cooker soup makes 6 servings.

The ingredients for Creamy vegan leek and wild rice slow cooker soup are:

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

Here is how you make Creamy vegan leek and wild rice slow cooker soup:

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 servingsNumber of Servings: 6.0Recipe submitted by SparkPeople user SHEAND23.

The nutritional information for Creamy vegan leek and wild rice slow cooker soup is:

• 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

The dietary needs meet for Creamy vegan leek and wild rice slow cooker soup is Vegan