3/4cupfull-fat coconut milk or creamcream makes the soup thicker
2cupscooked Banza chickpea rice
4clovesgarlic, crushed
Instructions
Heat the olive oil in a 9" cast iron skillet over medium to low heat. Add the chopped onion, celery, and carrot to the skillet and cook until soft. About 3-5 minutes.
Add the cassava flour and 1 cup of broth to the veggies and stir with a spatula until the mixture is thick and smooth. Transfer the mixture to a slow cooker.
Add the remaining ingredients except for the cooked rice. Stir to combine.
Set the slow cooker on high for 4 hours or low for 6-8 hours. About 30 minutes prior to serving, add the cooked rice.
Serve the soup with your favorite grain-free or gluten-free bread product!