Lemon Chickpea and "Rice" Soup


For the Soup

  • 4 Cups Vegetable Broth
  • 1 Cup Water
  • 2 Cups Raw Cauliflower “Rice”
  • 2 Large Handfuls Baby Spinach
  • 1 Can Chickpeas (Drained and Rinsed)
  • 2 Tablespoons Olive Oil
  • 3 Tablespoons Fresh Lemon Juice
  • 2 Cloves Garlic, Chopped
  • ½ Large Shallot, Chopped
  • 1 Large Carrot, Diced
  • 1 Celery Stalk, Diced
  • 1 Tablespoon Dried Dill
  • 1 Teaspoon Salt
  • 1 Teaspoon Pepper
  • 1 Teaspoon Dried Parsley
  • ½ Teaspoon Dried Oregano
  • ½ Teaspoon Dried Thyme
  • Extra Salt and Pepper for Seasoning
  • Lemon Wedges for Garnish
  • Fresh Dill for Garnish

For the Tortilla Strips

  • 6 The Real Coconut Original Grain-Free Tortillas
  • 2 Tablespoons Avocado Oil 
  • 2 Teaspoons Sea Salt
  • 1 Tablespoon Dried Dill
  • Squeeze of Lemon Juice


  • In a large pot on the stove, saute the garlic, shallots, carrot, and celery in 2 tablespoons of olive oil. Season with a dash of salt and pepper. Cook until the shallots start to become translucent and the veggies start to soften. Add in a splash of the vegetable broth and scrape all the veggies off the bottom to remove any cooked-on bits. 
  • To this same pot, add in the remainder of the vegetable broth and water, dill, salt, pepper, parsley, oregano, and thyme. Cook on medium heat for 15 minutes, stirring occasionally. Season with salt and pepper to taste. 
  • While the soup is simmering, make your tortilla strips. Cut the tortillas in half and then cut them into ½-inch strips. In a saute pan, add in a small amount of avocado oil. Lay the tortilla strips flat so that they are not overlapping. Cook on medium heat until they start to crisp up (about 2 minutes). Turn them over and cook for another 2 minutes or so until they start to turn golden brown on both sides. While they are still in the pan, squeeze a small amount of lemon juice over the tortilla strips and then sprinkle with sea salt and the dried dill. Then mix well. Set aside on a paper towel to absorb some of the oil.
  • After the soup has cooked for about 15 minutes, add the lemon juice, chickpeas, fresh spinach, and cauliflower rice and cook for another 3-5 minutes to just soften up the cauliflower rice.
  • Serve hot. Garnish with lemon slices, fresh dill, and the tortilla strips! 


Adding the cauliflower rice to the soup when it is still raw will help eliminate the pungent cauliflower smell/flavor and will help add a bit of texture to the soup. 


 Recipe by Kari Hauger. Kari is the recipe creator and gluten-free food blogger at The Savory Celiac. Her blog includes recipes, restaurant recommendations, travel guides, and lifestyle tips. She was diagnosed with Celiac Disease in March 2017 and is passionate about sharing her knowledge and experiences with the gluten-free community.

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