Chickpea & Rice Soup With A Little Kale
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.
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.
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