Ingredients
- 3/4 cup cashew nuts soaked in water for 2 hours or overnight
- 2 tablespoons olive oil
- 1 onion, thinly sliced (medium yellow onion)
- 3 to 6 garlic cloves, minced
- 1 teaspoon dried rosemary
- 3/4 teaspoon dried thyme
- Cayenne pepper (to taste)
- 1 teaspoon salt
- 3/4 cup rice (uncooked white)
- 3 celery ribs, thinly sliced
- 1 carrot, diced chunky
- 5 cups vegetable broth (homemade)
- 24 ounces chickpeas, drained and rinsed (one 24-ounce can, about 3 cups)
- 6 cups fresh spinach leaves (or use how much you want)
- Fresh ground black pepper (to taste)
- Chopped green onion, for garnish
How to Make
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Step 1: To make the cashew cream; drain the soaked 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.
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Step 2: Preheat a stock pot over medium heat. Saute onion in olive oil until softened (about 3-4 minutes). Add garlic, rosemary, thyme and the salt; saute a minute more.
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Step 3: 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.
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Step 4: Add the cashew cream and fresh spinach leaves and simmer until spinach is wilted, 3 to 5 more minutes. Season with pepper. ***You may need to add water to thin the soup if it seems too thick. Taste for more salt and seasonings and let sit for 10 minutes to blend flavors.
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Step 5: Serve topped with green onions.
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Step 6: It thickens as it cools, so if you have leftovers, just thin with a little water when you reheat
We hope you enjoy this recipe!
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