Total time: 40 minutes || Active time: 15 minutes
See those sets of footprints in the snow? Now notice where one set disappears? That was when soup was carrying you.
It’s January (again? wtf!) in the midwest. The Christmas lights are coming down (well, they should be anyway), the Valentine’s hearts have not yet appeared, and the New Year’s Resolutions are just beginning to wobble. The only thing that’s keeping society from falling to pieces is soup!
Invite a friend over, break some bread (olive sourdough spoken here), and inhale big bowlfuls of comfort like this one. Chewy rice and succulent chickpeas, fragranced with rosemary, thyme and celery, pulled together by luscious cashew cream. And of course I throw in a little kale at the end for good measure. I chose lacinato because it holds its bite, but you, of course, can use whatever you like! Some green onions on top add another whiff of of flavor and even a hint at Springtime, which — hard to believe — is just around the corner. I promise.
~ If — for whatever reason — you don’t want to use cashew cream, unsweetened plain almond or soy milk will work. It doesn’t get as creamy, but it’s still yummy! Just please double and triple check that it’s unsweetened, or it’ll be awkward tasting.
1 medium yellow onion, thinly sliced
3 cloves garlic, minced
1 teaspoon dried rosemary
3/4 teaspoon dried thyme
1 teaspoon salt
Fresh black pepper
3/4 cup rice, rinsed (see note about rice)
3 ribs celery, thinly sliced
1 cup carrots, diced chunky
5 cups vegetable broth
1 24 oz can chickpeas, drained and rinsed (about 3 cups)
4 cups chopped kale
Thinly sliced green onion, for garnish
Add rice, celery and carrots and then pour in the broth. Cover and bring to a boil. Once boiling, bring down to a simmer, add the chickpeas, and let cook for about 15 more minutes, until rice is cooked and carrots are tender.
Add the cashew cream and kale, and simmer until kale is wilted, 3 to 5 more minutes. You may need to add water to thin the soup if it seems too thick. Taste for salt and seasonings and let sit for 10 minutes or so to allow the flavors to marry. Serve topped with green onions.
It thickens as it cools, so if you have leftovers, just thin with a little water when you reheat.
This looks delicious. However, my son has severe tree nut and peanut allergies. Any good subs for the cashew cream? Vegan sour cream…coconut yogurt? Any ideas would be brilliant.
I made this with a can of coconut cream in place of cashews. Delicious!
This is one the most delicious soups I have made, and that’s saying a lot because I make A LOT of soup! It tastes like wearing a cozy sweater. I love the addition of the cashew cream, it creates a really nice mouth feel. I happened to have red rice as well so I used that in this recipe. I used a combination of better-than-bouillon vegetable base and not-chick’n boullion cubes. Freakin’ delicious. Oh I also made some gluten free garlic breadsticks to go along with this. Thank you so much for this recipe and all of your recipes! Isa Does It is in the mail and I cannot wait. I’m a huge fan.
This is without a doubt the best soup ever! I think I’ve made it at least three times in the past two months. I’m obsessed! I added black rice the last time and it turned the broth purple which I love but my fiancé won’t eat it because he says it looks like “zombie vomit”. Whatever more for me. Actually I’m making it again with the black rice so I won’t have to share. 😉
I adore this soup. I feel like I am getting a big fat bowl of cream based soup but with absolutely no guilt. It is sweet and savory and like I am wrapping myself in a big fuzzy blanket! Oh so satisfying. I am taking it to a Thanksgiving buffet! Thank you Isa!!!
I made this last night and it was A-MAZ-ING! Serious comfort food that has a hint of clam chowder goodness to it. This was the first time I added cashews to a soup and I’m sold. Thanks, Isa!
Another winner! Thank you for our Christmas Eve dinner here in warm southern California. It may have been 80 degrees here today but it’s never too warm for a creamy soup on a special evening. Cheers!
Perfect for a snowy Janaury night and even kid approved. Thanks!
LOVED this soup! My first time using cashews. Definitely will make this again!!
Absolutely divine! Thanks for a wonderful soup. This will become a regular in our house.
Flavorful and wholesome winter soup! This will be a regular for me. Thank you!
I have been making this nonstop for about a month. I think I’m in love!
This is a lovely soup. We substituted spinach and used wild rice. It’s very creamy and comforting, but it was also very tasty before we added the cream.
I’ve made a lot of chickpea soups and this one is my all time favorite:
I blogged about it at the end of this post:
I’ve made this soup quite a few times now and it is a consistent winner with the family and guests (vegan or otherwise), too. I was compelled to comment tonight after my 5 year-old ate four bowls in one sitting and her (pickier) little sister asked for seconds! Thank you, Isa!
Fabulous! No other changes other than using less cashew cream. I got about 1 cup/8 oz from this recipe and used half to start, and found that plenty creamy for me. Thanks for an awesome recipe!
I loved this! I sautéed the carrots, onions, and celery for quite a while and I think that makes it a lot better, it deepens the flavour. It is quite thick and rich. Like the recipe says I am sure i will have to dilute it tomorrow. Anyway thanks this is one of my new favourites.
Isa, this recipe is the fucking best. I make it all the time. In fact, I’m eating some right now! I have made this at least 8 times since you’ve posted it, and realized I’ve never said thank you — so thank you!!! Can’t wait to see you in Nashville!
Just made this soup last night and it is AMAZING! It is so filling. I ate so much last night that I am still full at noon today. However, that didn’t stop me from eating another bowl for lunch! I did also have to add some extra bouillon flavoring. My husband and I have struggled for years to be vegan, but our carnivorous cravings were never satisfied, until I started trying Isa’s recipes. Now, neither of us craves meat! Her recipes are so satisfying to meat eaters and vegans alike.
OMG! This flavor of this soup has just surpassed my expectations by miles. Isa you’ve just managed to remind me why veganism is so incredibly wonderful — AGAIN! Where has this soup been all my life?!!!
Made this with a bit of adaptation. It turned out really well. First of all, I didn’t have Rosemary on hand, so I omitted that. Then I used 1/2 brown rice and 1/2 barley in place of the rice portion. I used 2 15 oz. cans of chickpeas since that’s what I had on hand, rinsed and drained, of course. I had no kale so at the last minute I added about a cup of frozen baby peas. Oh yeah, I added 1 cut up potato and my kids said next time I should add more. I did the final tasting and it was a little bland. I followed my husband’s suggestion and changed it to curry by adding about a teaspoon of turmeric and 2 tablespoons of curry powder. I topped it all with about 1/4 cup coconut milk to thin it out. It was so
Good!!! Thanks for a new weekly recipe!
Lisa D Nelson
this looks even better
Can I cook this this night before and keep it warm the next day in the crockpot? (For a group work lunch)
Shortcut: Use cashew milk vs soaking and making it!
This recipe has been on my list to try for a while. I finally made it. What took me so long? It is fantastic. I added a little nutritional yeast and hot sauce, otherwise followed the recipe. A must try!
How am I just now trying this recipe? This is one of the best soups I’ve ever had and I’m very picky when it comes to soups. I used shredded carrots instead of cubed, but beyond that, I pretty much followed the recipe. Thanks for sharing.
Ohmigod, I can see why this recipe is so popular!!! I made it tonight and went a little experimental. I used soy curls (1/2 bag, rehydrated, squeezed out, and sautéed a bit) instead of chickpeas and quick cooking barley instead of rice since so many people mentioned barley above and I love barley. This “chowder” is so delicious, I kept sneaking bites from the pot while it was thickening. It’s definitely going into my regular rotation.
I must have made this 20-some times already! I love this soup! Great combo of three of my favorites. Thanks.
My daughter introduced me to this amazing soup! It’s beyond delicious!! I am on Weight Watchers and all beans are now “free”. I may try to reduce the oil but other than that, this is amazing for me and since it tastes so good, it’s way in the plus column!!!
Which one of your cookbooks is this from? I have all of them!
Vegan with a Vengeance
do you have the nutritional value for 1 cup?
I’m pretty sure this is the best in the history of soups. I’ve made it dozens of times and served to many guests, and it’s always a hit.
I’ve made this soup several times it’s my favorite vegan soup! In case anyone is wondering I’ve used cabbage and spinach in place of the kale and I’ve also used a can of full fat coconut milk in place of the cashew cream and it was still just as delicious:)
I think this soup left me joyously amazed and refreshed!
It has it all! Felt like taken to another level in cuisine!
Used jasmine rice, which added even more delicatessen to it 🙂
This soup is RIDICULOUS! Oh my goodness. SO YUMMY. A MUST MAKE, people. Drop everything and make this So delish!!
This is a lovely soup. We substituted spinach and used wild rice. It’s very creamy and comforting, but it was also very tasty before we added the cream. This Chickpea & Rice Soup with a Little Kale is one of my all-time favorites. It’s a recipe from Isa Chandra Moskowitz at Post Punk Kitchen, and during the cold weather months, it’s been very well loved since she posted it last January. This “chowder” is so delicious, I kept sneaking bites from the pot while it was thickening. It’s definitely going into my regular rotation.