HEARTY COMFORT SOUP

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INGREDIENTS

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• 3/4 cup cashews- soaked in water 4 cups of water for 4 hours or overnight

• 2 TBSP olive oil

• 1 medium yellow onion- diced

• 3 cloves garlic- minced

• 1 sprig fresh rosemary or 2 tsp dried

• 1 tsp dried thyme

• 3/4 cup brown rice- rinsed

• 3 ribs celery- diced

• 2–3 medium carrots- diced

• 5–6 cups vegetable broth

• 2 cans (15 oz. each) Garbanzo Beans- drained and rinsed

• 4 cups chopped kale

• salt and pepper

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INSTRUCTIONS

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1. After soaking, drain the cashews and place them in a blender with one cup of fresh water.

2. Blend until completely smooth. (You don’t want any gritty bits if you can help it) And if you’re not firing up a Vitamix, this could take a few minutes to get it really smooth.

3. Heat olive oil in a large pot or dutch oven over medium heat. Sauté onion, carrots, and celery for about 5 minutes, until translucent.

4. Add garlic, rosemary, thyme, salt and pepper and sauté a minute more.

5. Add rice and broth. Cover and bring to a boil.

6. Once boiling, reduce heat to a simmer, add the chickpeas, and let cook for about 30 minutes, until rice is cooked.

7. Add the cashew cream and kale, and simmer until kale is wilted, 3 to 5 more minutes (you may need to add water or additional broth to thin the soup if it seems too thick).

8. Salt and pepper to taste.

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Recipe courtesy of Wellvegan.com-developed by Isa Chandra Moskowitz

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