We had quite the shock to our systems coming back to China after our two week vacation in Thailand. We went from humid, 90 degree weather in Thailand to chilly, dry, 60 degree weather in our city in China. I used to not be a fan of winter–mainly I hate being cold–but I’ve grown to appreciate the fall and winter months. I finally bought clothes that actually keep me warm. We now have heaters in our house and thick comforters for our beds. As for food, the colder months make me want to drink all the chai tea and homemade lattes and make all the hearty stews. I’m in cooking heaven! We’ve only been back in China for a few days, but I’ve managed to whip up some amazing recipes using my new-found, chilly-weather inspiration. This amazingly creamy Chickpea and Rice Soup is no exception either!
I’ve had it on my recipe list to make a rice soup for ages and I’m so glad I finally got around to it. Adding rice to soup is such a brilliant idea and I’m thankful for the person who first did it. This chickpea and rice soup is similar to a congee, which is a type of rice soup or porridge that is popular in many Asian countries, China included. While congees is mostly just rice and liquid boiled together until thick, this chickpea and rice soup also contains lots of hearty vegetables and filling chickpeas. It’s a spin off chicken and rice soup, except I obviously left out the chicken. For creaminess, I blended some whole cashews into a cream and when you stir it into the soup, you’re left with the most warming, satisfying bowl of soup you’ll ever eat!
If you’re currently like me and want to eat all the hearty soups and stews, be sure to check out some of the other yummy soups below!
Creamy Chickpea and Rice Soup:
Please let me know if you give this super simple and creamy chickpea and rice soup a try! I’d love to know your thoughts so be sure to leave a comment down below and rate the recipe. Also, be sure to share it with any friends who you think would enjoy it!
Help The World Eat More Plants!
- 1 onion, chopped
- 4 cloves garlic, minced
- 3 carrots, chopped
- 3 celery ribs, chopped
- 1 tablespoon vegetable broth powder
- 1 teaspoon dried thyme
- 1 bay leaf
- salt and pepper
- 4 cups vegetable broth
- 2 cups water
- 1 cup long grain white rice*
- 1 can chickpeas, drained and rinsed
- ¾ cup cashews, soaked**
- 1 cup water
- 4 cups leafy greens, chopped
- ¼ cup parsley, chopped
- In a large sauce pan over medium heat, sauté the onion and garlic in water or olive oil until the onion is translucent.
- Add in the chopped carrots and celery and sauté a few more minutes.
- Stir in the vegetable broth powder, thyme, bay leaf, salt and pepper.
- Add in the vegetable broth and water and bring everything to a boil.
- Once the mixture is boiling, add in 1 cup of dry rice. Stir everything together, cover the pot, reduce the heat to a simmer and allow the rice to cook for about 20 minutes.
- While the soup is simmering, blend together the cashews and water until smooth.
- After the rice has been simmering for 20 minutes, add in the chickpeas, cashew cream and optional leafy greens. Stir everything together and allow the soup to warm through and the greens to wilt.
- Remove the bay leaf, and, if desired, add in some parsley before serving. Taste and adjust seasonings.
- Serve with more black pepper, red chili flakes, nutritional yeast, etc.
**Soak your cashews overnight if you don't have a high speed blender. If you have a high speed blender, you can soak your cashews in boiling water for 30 minutes to an hour to soften.
This recipe thickens up when chilled in the fridge. When reheating leftovers, add in some extra water or vegetable broth to thin it out a little bit.