Go Back
vegan soup
Print

Creamy Chickpea and Rice Soup

Course Main Course, Side Dish, Soup
Cuisine American, vegan
Keyword chickpeas, vegan
Prep Time 10 minutes
Cook Time 40 minutes
Servings 10
Calories 216kcal

Ingredients

  • 1 cup raw cashews
  • 2 cups hot water
  • 2 32-ounce Kitchen Basics Unsalted Vegetable Stock containers, divided
  • 1 tbsp vegetable oil
  • 2 medium carrots, peeled and chopped
  • 2 stalks celery, chopped
  • 2 tbsp McCormick ground black pepper
  • 1 15½-ounce can cooked chickpeas, drained and rinsed
  • 1 cup uncooked long-grain brown rice, rinsed
  • 2 cups kale, chopped and packed
  • 2 tbsp fresh parley, chopped

Instructions

  • Place cashews in large heat-safe bowl. Add hot water; soak 15 minutes. Drain and rinse well. Transfer to food processor or blender container. Add about 2 cups of the vegetable stock. Cover. Puree on high speed until completely smooth. Set aside.
  • Heat oil in large saucepan on medium heat until shimmering. Add carrots, onion and celery; cook and stir 3 minutes or until softened. Stir in Seasoning and black pepper; cook and stir until fragrant, about 30 seconds. Add remaining stock. Bring to boil.
  • Stir in chickpeas and rice. Cover. Reduce heat to medium-low. Cook 30 to 35 minutes until tender, stirring frequently. Stir in kale and reserved cashew sauce; cook 5 minutes longer or until heated through. Garnish with chopped parsley and serve with lemon wedges, if desired.