- 3/4 cup cashews (soaked in water for 2 hours or overnight)
- 2 tablespoons olive oil
- 1 yellow onion (medium, thinly sliced)
- 3 cloves garlic (minced)
- 1 teaspoon dried rosemary
- 3/4 teaspoon dried thyme
- 1 teaspoon salt
- black pepper (fresh)
- 3/4 cup rice (rinsed, see note about rice)
- 3 celery ribs (thinly sliced)
- 1 cup carrots (diced chunky)
- 5 cups vegetable broth
- 24 ounces chickpeas (drained and rinsed, about 3 cups)
- 4 cups kale (chopped)
- green onion (thinly sliced, for garnish)
|Calories410Calories from Fat160|
|% DAILY VALUE|
|Calories from Fat160|
|% DAILY VALUE|
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Suzette G. 26 Jan
i skipped the cashew puree and added lemon instead. it was excellent. the rice thickened it enough.
Liz 6 Dec 2018
This soup is delicious! I cheated on the cashews and soaked them in almost boiling water for 15 mins then rinsed and blended. But it turned out great, hubby loved and will definitely make again
João 9 Sep 2018
Amazing! I didn't have rosemary so I just added basil. I also reccomend you NOT to add thyme before the stock, it will burn. Also used good old spinach instead of kale.
Renate Schulmeistrat 31 Jul 2018
Pretty good - I had to use almond milk because of allergies so it was more like a broth. I should have used a thickener? Super tasty!!
Clara Ce 8 May 2018
Super tasty and creamy :)
Manali 18 Apr 2018
Super yummy and delicious 😋 very healthy too .. dinner was just perfect with it
Jennifer B. 28 Jan 2018
This was very yummy! But don’t be afraid to use a lot of salt. Definitely will make again.
Emily Wallace 17 Jan 2018
Loved this soup!! I used unsweetened coconut milk instead of cashews and basmati rice; added 1 additional cup of water at the end. Otherwise followed the recipe and these flavors are on point! Such a great comfort food feeling dish without being heavy or unhealthy! Will definitely make this again!
Mel W. 5 Jan 2018
Very creamy! Even the kids liked it.
Robert G. 21 Dec 2017
Hearty, tasty, and full of nutrition! Comes out VERY thick, but in the best, most decadent way. I used basmati rice and the cooking time was on point. Blend your cashews on low to start, they tend to splash up and resist scraping. Additions: nutritional yeast goes great and adds a ton of B vitamins. Think I'll try shiitake mushrooms next time too.
Peggy 15 Dec 2017
Really good! I didn’t have kale so I used arugula instead. I used 1/2 cup of wild rice which took about 40 minutes to cook. I added some leftover brown and wild rice I had at the end.
Kimberly 7 Dec 2017
My picky husband loved this. I added 4 more cups of broth and a cup of water because it gets thick. It was still thick but not goopy.
Shonna H. 11 Dec 2016
Amazing! Gentle and comforting. Easy to make and so delicious! Isa is a soup goddess 😊 I used wild rice, which took longer to cook. It was good!
Ara L. 28 May 2016
I love this soup! It's always delicious and surprisingly decadent. The cashew cream is satisfying. Have already made it multiple times and will continue to do so.
Gregory C. 23 Apr 2016
It was pretty successful. Kids ate it, I enjoyed and Hot Donna liked it. "If we have the ingredients"