Creamy Vegan Chickpea and Rice Soup

Oooooooh, it’s soup season! And this baby’s got a little bit of all the goodness you’d expect in a vegan soup: raw cashews soaked and pureed to create that creamy, smooth base, tender veggies, chickpeas for hearty protein, and rice, because that’s you...

Oooooooh, it’s soup season! And this baby’s got a little bit of all the goodness you’d expect in a vegan soup: raw cashews soaked and pureed to create that creamy, smooth base, tender veggies, chickpeas for hearty protein, and rice, because that’s your business. Seasoned with McCormick® Salt Free Garlic and Herb Seasoning, this meal is a vibe the whole family’s gonna love. Created in partnership with Tabitha Brown.

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10m
PREP TIME
40m
COOK TIME
216
CALORIES
13
INGREDIENTS

Servings: 10

Ingredients

  • 1 cup raw cashews
  • 2 cups hot water
  • 2 containers (32 ounces each) unsalted vegetable stock, divided
  • 1 tablespoon vegetable oil
  • 2 medium carrots, peeled and chopped
  • 1 medium yellow onion, chopped
  • 2 stalks celery, chopped
  • 2 tablespoons McCormick® Salt Free Garlic and Herb Seasoning
  • 1/2 teaspoon McCormick® Pure Ground Black Pepper
  • 1 can (15 1/2 ounces) chickpeas, drained and rinsed
  • 1 cup uncooked long grain brown rice, rinsed
  • 2 cups packed chopped kale
  • 2 tablespoons chopped fresh parsley

INSTRUCTIONS

  • 1 Place cashews in large heat-safe bowl. Add hot water; soak 15 minutes. Drain and rinse well. Transfer to food processor or blender container. Add about 2 cups of the vegetable stock. Cover. Puree on high speed until completely smooth. Set aside.
  • 2 Heat oil in large saucepan on medium heat until shimmering. Add carrots, onion and celery; cook and stir 3 minutes or until softened. Stir in Seasoning and black pepper; cook and stir until fragrant, about 30 seconds. Add remaining stock. Bring to boil.
  • 3 Stir in chickpeas and rice. Cover. Reduce heat to medium-low. Cook 30 to 35 minutes until tender, stirring frequently. Stir in kale and reserved cashew sauce; cook 5 minutes longer or until heated through. Garnish with chopped parsley and serve with lemon wedges, if desired.

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