Plant-Based Chickpea Yogurt Soup

Plant-Based Chickpea Yogurt Soup is a warm, comforting dish with creaminess and deep flavor from a vegan cashew yogurt sauce.

Author:

Elizabeth | The Plant-Based Catholic

Serves:

4

Prep:

10

minutes

Cook:

45

minutes

TOtal:

55

minutes

Ingredients

  • 1 Yellow Onion, chopped
  • 1/2 Cup Arborio Rice
  • 4 Teaspoons Finely Chopped Fresh or Freeze Dried Garlic
  • 1/2 Teaspoon Red Pepper Flakes
  • 6 Cups Vegetable Broth
  • 3/4 Cup Cashews
  • 3/4 Cup Non-Dairy Milk
  • 1 Tablespoon Lemon Juice
  • 15 Ounce Can of Chickpeas
  • 3 Cups Baby Arugula
  • 1/2 Cup Fresh Parsley
  • 1/4 Cup Fresh Dill

Instructions

  1. Soak the cashews in boiling water.
  2. In a saucepan, sauté the onion over medium heat, using a tablespoon or two of the vegetable broth as the cooking liquid. Allow the onion to soften, around 6 minutes.
  3. Stir in the rice, garlic, and hot pepper flakes. Cook for 30 seconds.
  4. Add the broth, then bring to a boil.
  5. Reduce to medium-low and simmer for 15 minutes.
  6. Add the chickpeas to the saucepan. Cook, stirring occasionally for about 5 minutes.
  7. Meanwhile, drain the cashews and add them to a food processor, along with the non-dairy milk and lemon juice. Puree until smooth.
  8. While the soup is still on the heat, stir in the arugula. Cook a minute more.
  9. Remove the pan from the heat and stir in the cashew yogurt cream, parsley, and dill.
  10. To serve, season with salt and pepper. Top with additional herbs. Enjoy!