Ingredients
Units
Scale
- 3/4 cup cashews, soaked in water for 2 hours or overnight
- 2 tbsp. olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 1 sprig fresh rosemary
- 1 tsp. dried thyme
- 3/4 cup brown rice, rinsed
- 3 ribs celery, diced
- 2-3 medium carrots, diced
- 5-6 cups vegetable broth
- 2 cans (15 oz. each) Garbanzo Beans, drained and rinsed
- 4 cups chopped kale
- salt and pepper
Instructions
- After soaking, drain the cashews and place them in a blender with one cup of fresh water. Blend until completely smooth. You don't want any gritty bits if you can help it. And if you're not firing up a Vitamix, this could take a few minutes to get it really smooth.
- Heat olive oil in a large pot or dutch oven over medium heat. Sauté onion, carrots, and celery for about 5 minutes, until translucent. Add garlic, rosemary, thyme, salt and pepper and sauté a minute more.
- Add rice and broth. Cover and bring to a boil. Once boiling, reduce heat to a simmer, add the chickpeas, and let cook for about 30 minutes, until rice is cooked.
- 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. Add more salt and pepper to taste.
Nutrition
- Serving Size: 6
- Calories: 340
- Sugar: 5
- Sodium: 1560
- Fat: 13
- Carbohydrates: 47
- Fiber: 8
- Protein: 11
- Cholesterol: 0