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Soup so thick and satisfying, you don't even need bread(!)


This soup has it all: creaminess, veggies, hearty beans and staying power.

This soup has it all: creaminess, veggies, hearty beans and staying power. by Sarah Henning

I’m not even going to pretend any of us are about to make something new for dinner tonight. We’ve all been cooped up far too long, we’ve eaten the same things for days and we’re all probably going for our well-known comfort foods.

But once the snow melts enough so that driving isn’t treacherous (let’s hope that’s soon), please run out and get the ingredients for this recipe. It’s creamy, healthy, comforting. Fact is, it’s so creamy that you don’t even need bread to dip into it. Seriously, and we’re huge “bread with soup” people. You can have it, but you won’t miss it if you neglect to grab a baguette.

Some tips: Start soaking the cashews before you leave for work, and if you have have a stick (immersion) blender, use that for the cashew cream instead of blender. Heed the directions at the bottom about adding water when reheating. We reheated it on the stovetop instead of the microwave and that seemed to work well.

Chickpea and Rice Soup With A Little Kale

3/4 cup cashews, soaked in water for two hours or overnight

2 tablespoons olive oil

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

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

Drain the cashews and place them in a blender with one cup of water. Blend until completely smooth, scraping the sides of the food processor with a spatula occasionally to make sure you get everything. This could take one to five 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 five 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, three to five 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.

— Recipe from www.theppk.com


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