Chickpea & Rice Soup With A Little Kale
Ingredients
- 3/4 cup cashews soaked in water for 2 hours or overnight
- 2 tbsp olive oil
- 3 cloves garlic minced
- 1 tsp dried rosemary
- 3/4 tsp dried thyme
- 1 tsp 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 kale chopped
- Thinly sliced green onion, for garnish
Instructions
- Drain the cashews and place them in a blender with one cup of fresh water. Blend until completely smooth, scraping the sides of the food processor with a spatula occasionally to make sure you get everything. This could 1 to 5 minutes depending on the strength of your blender.Preheat a stock pot over medium heat. Saute onion in olive oil with a pinch of salt for about 5 minutes, until translucent. Add garlic, rosemary, thyme, salt and pepper and saute a minute more.
- 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.
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