Serves 6
Total time: 40 minutes || Active time: 15 minutes

Vegan chickpea rice soup with a little kale. cashew cream seals the deal!

Chewy rice, tender chickpeas, a creamy cashew broth fragrant with rosemary and thyme, and a handful of kale stirred in at the end. That’s it. That’s the soup. And yet people are absolutely obsessed with it — making it the same night they find the recipe, bringing it to potlucks, texting their friends the link. One person’s five year old declared it the best soup on earth. Another said it tasted like someone they love was cooking for them. High praise for a weeknight soup.

The cashew cream is what makes this so so special. Instead of coconut milk or vegan milk, blended cashews give the broth a richness that’s clean and neutral — it lets the rosemary, thyme, and celery do their thing without any competing flavor. The result is luscious, comforting, and satisfying enough to be a full meal.

The rice gives it body and chew. Red rice is beautiful here and adds a slightly nutty flavor, but any rice works. Brown rice needs a little more time, white rice is the quickest. The kale goes in at the end and wilts into something silky and a little sweet. Lacinato holds its bite best but use whatever you have.

A good strong broth makes a big difference here. Better Than Bouillon No Chicken is my top recommendation — concentrated, inexpensive, and it gives the soup that cozy depth that makes everything taste like someone’s grandmother made it.

This soup thickens as it sits so thin with a little water when reheating. It gets better every day.

VEGAN CHICKPEA SOUP FAQ

What if I don’t have a high speed blender? Soak the cashews in boiling water for at least 30 minutes, or in room temperature water for 2 hours or overnight. Then blend in a regular blender until completely smooth — it may take a few minutes. No grainy texture allowed.

What can I use instead of cashew cream? Unsweetened plain almond or soy milk will work in a pinch — the soup won’t be quite as creamy but it will still be really good. Just make absolutely sure it’s unsweetened or the whole thing will taste strange. A few tablespoons of tahini stirred in at the end is also a great move.

Can I use a different grain instead of rice? For sure. Pearl barley is a great swap and gives the soup a really satisfying chew. Just note it will need a longer cooking time than white rice.

What kind of broth should I use? A good strong broth makes a real difference. Better Than Bouillon No Chicken is my top pick — it’s concentrated so it’s economical and the flavor is fantastic. Any good vegetable broth works though. There’s also a great homemade vegetarian chicken broth here.

Can I use a different green instead of kale? Hells yeah. Spinach, chard, collards — anything works. You can even use broccoli, just cook a little longer and add before the cashew cream. Spinach wilts almost instantly so add it right at the end. Collards need a few extra minutes.

Can I freeze this soup? The soup itself freezes fine but the rice can get a little mushy when thawed. If you’re planning to freeze it, consider leaving the rice out and cooking fresh rice to add when you reheat.

Is this gluten-free? Yup — everything in this recipe is naturally gluten free as long as your broth is certified GF.

Is this soy-free? Hells yeah, no soy anywhere in this recipe.

How did I end up here? Searching “vegan chickpea soup” probably. Or “creamy chickpea soup,” “chickpea rice soup,” “vegan soup with kale,” “plant based chickpea soup,” or “cozy vegan soup.” You did a great job, your search is over.

 

Vegan chickpea rice soup with a little kale

Chickpea & Rice Soup With A Little Kale

Isa Chandra
Creamy vegan chickpea soup with rice and kale in a cashew broth fragrant with rosemary and thyme. A PPK staple for over a decade and one of the most loved recipes on the site.
5 from 3 votes
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Dinner, Lunch, Soup
Cuisine American
Servings 6 servings

Ingredients
  

  • ¾ cup unroasted cashews see FAQ if you don’t have a high speed blender
  • 2 tablespoons olive oil
  • 1 medium yellow onion diced
  • 3 cloves garlic minced
  • 1 teaspoon dried rosemary
  • ¾ teaspoon dried thyme
  • 1 teaspoon salt
  • Fresh black pepper
  • ¾ cup rice rinsed
  • 3 ribs celery thinly sliced
  • 1 cup carrots diced chunky
  • 5 cups vegetable broth
  • 2 15- oz cans chickpeas drained and rinsed (about 3 cups)
  • 4 cups kale chopped
  • Thinly sliced green onion for garnish

Instructions
 

  • To make the cashew cream, place the cashews and 1 cup fresh water in a high speed blender. Blend until completely smooth, scraping down the sides occasionally. Set aside. (See FAQ if you don’t have a high speed blender.)
  • Preheat a stock pot over medium heat. Sauté the onion in olive oil with a pinch of salt for about 5 minutes, until translucent. Add the garlic, rosemary, thyme, salt, and pepper and sauté for another minute.
  • Add the rice, celery, and carrots, then pour in the broth. Cover and bring to a boil. Once boiling, lower to a simmer, add the chickpeas, and cook for about 15 minutes, until the rice is cooked and carrots are tender.
  • Add the cashew cream and kale and simmer until the kale is wilted, 3 to 5 minutes. Add water to thin if needed. Taste for salt and seasoning and let sit for 10 minutes before serving. Top with green onions.
  • It thickens as it cools — just thin with a little water when you reheat.
Keyword vegan chickpea soup, chickpea rice soup, creamy vegan soup, chickpea kale soup, vegan soup with cashew cream, cozy vegan soup, easy vegan soup
Tried this recipe?Let us know how it was!