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Chickpea and Wild Rice Soup

Chickpea and Wild Rice Soup with Kale and Cabbage

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On the menu Dec 31 — Jan 6

Chef Taylor’s veggie-focused recipe delivers all the comfort of our favorite winter soups. She starts with a flavorful broth, simmering vegetable stock with smoked paprika, cumin, cayenne, bay leaf, and parsley stems. It’s packed with tender carrot, dinosaur kale, and cabbage, plus crispy roasted chickpeas and chewy wild rice. Kitchen hack: The hearty grain is cooked in the broth for maximum flavor and minimal cleanup. 

  • < 600 Calories
  • Vegetarian
Serving size
2servings
Prep & cook time
minutes
Cooking Skill
easy
  • Calories 530
  • Protein 21g
  • Total Carb 84g
  • Total Fat 15g

Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

Ingredients & Equipment

What we send

  • dinosaur kale
    • 6 ounces
    • dinosaur kale
  • carrots
    • 4 ounces
    • carrots
  • lemon
    • 1
    • lemon
  • parsley
    • 1/8 ounce
    • parsley
  • yellow onion
    • 1
    • yellow onion
  • garlic
    • 2 cloves
    • garlic
  • 15-ounce can chickpeas
    • 1
    • 15-ounce can chickpeas
  • ground cayenne pepper
    • 1/8 teaspoon
    • ground cayenne pepper
  • ground cumin
    • 1/8 teaspoon
    • ground cumin
  • smoked paprika
    • 1/4 teaspoon
    • smoked paprika
  • fresh bay leaf
    • 1
    • fresh bay leaf
  • shredded green cabbage
    • 1/3 cup
    • shredded green cabbage
  • wild rice
    • 1/2 cup
    • wild rice
  • vegetable stock
    • 8 ounces
    • vegetable stock

What You’ll Need

  • olive oil
  • kosher salt
  • black pepper
  • baking sheet
  • 8" medium pot