Creamy Vegan Chickpea and Rice Soup

Name: Creamy Vegan Chickpea and Rice Soup
Prep time: 10 min
Cook time: 40 min
Yield: 10
Cuisine: American,
Ingredients: 1 cup raw cashews; 2 cups hot water; 2 containers (32 ounces each) unsalted vegetable stock divided; 1 tbsp vegetable oil; 2 medium carrots peeled and chopped; 1 medium yellow onion chopped; 2 stalks celery chopped; 2 tbsps salt free garlic and herb seasoning; 1/2 tsp black pepper ground; 1 can (15 1/2 oz) chickpeas drained and rinsed; 1 cup uncooked long grain brown rice rinsed; 2 cups packed chopped kale; 2 tbsps chopped fresh parsley

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...

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

KEY PRODUCTS

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.