Sunday, March 24, 2013

Chickpea and Rice Soup with Kale

Looking for a hearty, nutritious, comforting bowl of soup? Look no further! This one was originally posted over at the Post Punk Kitchen by the amazing Isa and it was another success in the kitchen (her recipes always turn out wonderfully!).  This soup is very healthy and satisfying with chickpeas, veggies, brown rice, kale, and a flavorful cashew cream is added to the broth. It is fairly quick to whip up as well and doesn't take too much preparation. In fact, I'm sure you have most of these ingredients in the kitchen already so you could make it...right now! It's also topped with green onions, which I love to devour.


3/4 cup cashews, soaked in water for 2 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 (I used parboiled brown rice - you'll want one that cooks in 15 minutes or under)
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 fresh water. Blend until completely smooth, scraping the sides of the food processor with a spatula occasionally to make sure you get everything. This could 1 to 5 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 5 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, 3 to 5 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.

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