This is my favorite soup right now. I’m pretty sure I raved about my black bean stew, but you’re going to like this one. It’s creamy comfort food that warms you and makes you want to do a little jig.
In my browsing, I found a vegan blog called Post Punk Kitchen. Isa runs the show there and is witty, real, and makes some awesome food. Just watch her videos if you need proof. I made four of her recipes in one week! Each of them combined things I hadn’t thought of and were put on my to-make-again list. This Chickpea & Rice Soup With a Little Kale is going to be something you’ll want to make again too.
I’ve made this soup three times now and I’m making it for Sunday dinner tonight as well. Think comfort, people. It’s so good. The kale is the perfect green addition, even my 2-year-old will eat it. My 6-year-old says this is her favorite dish right now; she will be very excited to know this is on the menu for the evening. Happy eating today! Go KALE!
The soup is thickened with soaked and food processed cashews. This is such a great idea. If you’re looking for a cream replacement, this is it. I don’t always have the 2 hours or overnight planned out to soak the cashews, so I’ll put them in a bowl, cover them with water, and then microwave them for a minute. The heating helps them start soaking faster. Then let them soak all through the cooking of everything else.
It is bulked with rice and I prefer brown basmati. This means there is a longer simmer time than with white. If you use white rice, cut your simmer time to 15 minutes.
For the beans, we use one can white and one can chickpea. You could mix it up. I tried adding 2 cans of chickpeas, but my husband felt like the chickpeas were trying to steal the show.