Dairy-Free, Entrée, Gluten-Free, Meal Prep, One Pot Dish, Soup, Vegan, Vegetarian

The One Pot Wonder: Rice & Veggie Detox Soup


Yesterday was such a gross Monday and today is a rainy, dreary Tuesday. I made a big ol’ batch of this Brown Rice Veggie Soup last night using some pantry ingredients and some of the veggies I need for slow cooker buffalo chicken bowls tonight (recipe coming soon!). The soup just came together with no real plan. It’s so fun to toss in a little of this . . . a little of that . . . and watch everything come together. I added a little vindaloo curry to taste since the soup already smelled like these flavors would compliment the garlic and ginger well. The brown rice and copious amount of veggies make a hearty soup you can’t wait to have.

Ingredients (serves 8 with 2 c servings).

  • 4 c vegetable stock
  • 4 c water
  • 1 t minced garlic
  • 4 celery stalks, diced
  • 2 medium carrots, peeled and diced
  • 1/4 onion, diced
  • 1 potato, cut into small cubes
  • 1 zucchini, quartered
  • 1 can (14 oz) diced tomatoes, no salt added
  • 1/2 c dry brown rice (or about 1½ c cooked)
  • 2 T fresh ginger, peeled and finely minced
  • 1 c pure pumpkin purée
  • 1 can (13.5 oz) chickpeas, drained
  • 1 can (14 oz), artichokes, drained and chopped
  • 4 c purple kale, finely chopped, spines removed *
  • 1/2 t vindaloo curry (or just to taste)
  • Salt to taste

* NOTE: I reserved the kale spines, diced them and added them in Step 2 with the potatoes, zucchini and tomatoes — totally optional.


  1. In a large pot, heat 1/2 c broth over medium heat with garlic, celery, carrots and onion. Once veggies are just beginning to get tender, add remaining broth and water with potato, zucchini and tomatoes (undrained — and diced kale spines if using). Bring soup to a boil.
  2. Stir brown rice and minced ginger into boiling broth, reduce to a simmer and cover for 25-35 min, stirring occasionally.
  3. Once rice is cooked, stir in pumpkin purée to thicken. Add chickpeas, chopped artichokes and kale. Season with vindaloo curry and salt to taste.
  4. Dish up 2 generous cups per bowl. Serve with whole wheat bread and/or red pepper flakes (both optional).
  5. Enjoy!

Nutrition for 2 c (heaping) of soup.
230 calories  •  2.6 g fat (10%)  •  41.9 g carbs (73%)  •  9.2 g protein (16%)  •  7.1 g fiber  •  5.5 g sugar
* These are estimates based off specific products I used and how I entered ingredients in a fitness tracker. This is completely subjective and used to give a rough nutritional estimate.




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