Creamy Vegan Wild Rice and Chickpea Soup with Kale
Prep time: 15 minutes
Cook time: 45 minutes
3 cloves garlic
1 vidalia onion
1/2 cup wild rice
3 stalks celery
1 cup mushrooms (I used cremini)
2 14oz cans chickpeas
1 bunch chopped kale (about 4 cups)
2 springs fresh thyme
Salt and Pepper to taste
1/2 cup cashews
2 cubes of Rapunzel vegan bullion (or 2 cups broth)
6 cups of water
To make the cashew cream, you can either soak the cashews overnight, or microwave them for 30 seconds with water. Either way, drain and blend until smooth. Set aside until the soup is almost done.
Finely mince the onion and garlic, and sautee in 1 tbsp olive oil for about 5 minutes until translucent. Chop the carrots and celery and add to the pot.
Add the thyme, bullion, mushrooms, and water to the pot and bring to a boil. Once boiling, add the wild rice, and turn down to a simmer for 30 minutes stirring occasionally.
Add the chickpeas and kale to the soup, and cook for an additional 15 minutes until the rice is tender. Stir in the cashew cream, and serve hot!