1tablespoonparsleyif rice not seasoned - see note below
Heat 2 tablespoons of cooking oil or butter over medium-high heat in a large pot. Add in the diced onions and saute for about 4 minutes. Next add in the celery, carrots, and garlic. Saute 3-4 minutes then add in the flour and stir it around for another minute.
Pour in the veggie stock, rosemary, chickpeas, mushrooms, wild rice, bay leaves, and parsley if the rice is not seasoned
Bring the soup to a simmer and reduce the heat to maintain it. Stir the soup every 5- 10 minutes so nothing burns at the bottom. Cook for a total of 30 minutes or until wild rice is tender.
Add the plant-based milk and spinach and cook for another 10 minutes.
Serve and enjoy!
I used a long grain and wild rice mixture that added seasonings of sea salt, parsley, onion, and garlic.