Soups

February 1, 2021

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.

Plant-Based Chickpea Yogurt Soup

I don't know what it is about soup, but there's seriously something about it that makes it so comforting. Maybe it's just the aesthetic of enjoying a warm bowl of soup when it's cold out. I'm not sure.. but I know that I LOVE soup.

And I especially love this Plant-Based Chickpea Yogurt Soup. It has everything you want in a soup.

Plant-Based Chickpea Yogurt Soup

Recipe Features

It's hearty - with rice, chickpeas, and cashew yogurt sauce you'll be completely filled with just one bowl. No need to cook another main dish.

It's healthy - beans, check; grains, check; greens, check. This soup has vegetables, protein, and fiber!

It's tasty - I can't quite put my finger on why this soup is SO good, but all I know is that it took me about three days to eat the entire batch. I had bowl after bowl after bowl.

Let's make it!

Plant-Based Chickpea Yogurt Soup

Ingredients

  • Yellow Onion: Onion creates a delicious base for this soup, we'll cook it down so it's sweet and caramelized.
  • Arborio Rice: Using Arborio rice is key to this soup. Arborio rice is different than other white rice - it is often used in risotto and rice pudding because it develops a creamy texture. The creaminess from the rice adds so much to the soup.
  • Garlic: Garlic adds a sharp umami flavor. I opted for freeze dried garlic, to reduce prep. Fresh garlic works too!
  • Red Pepper Flakes: For a kick of spice.
  • Vegetable Broth: As with most soups, vegetable stock is a key ingredient. Make sure to buy a broth with no added sugar or preservatives.
  • Cashews + Non-Dairy Milk + Lemon Juice: This combination of ingredients creates a delicious yogurt cream. I'm calling it a yogurt cream because it doesn't have the same texture as yogurt, but the lemon juice gives it the taste of yogurt.
  • Chickpeas: For some protein, fiber, and flavor!
  • Arugula + Parsley + Dill: I loved adding fresh herbs to this soup. They lightened up an otherwise heavy dish. Arugula in particular has a peppery flavor that added such a depth to the soup.

Plant-Based Chickpea Yogurt Soup

How to make Plant-Based Chickpea Yogurt Soup

Step 1. Soak the cashews in boiling water.

Step 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.

Step 3. Stir in the rice, garlic, and hot pepper flakes. Cook for 30 seconds.

Step 4. Add the broth, then bring to a boil.

Step 5. Reduce to medium-low and simmer for 15 minutes.

Step 6. Add the chickpeas to the saucepan. Cook, stirring occasionally for about 5 minutes.

Step 7. Meanwhile, drain the cashews and add them to a food processor, along with the non-dairy milk and lemon juice. Puree until smooth.

Step 8. While the soup is still on the heat, stir in the arugula. Cook a minute more.

Step 9. Remove the pan from the heat and stir in the cashew yogurt cream, parsley, and dill.

Step 10. To serve, season with salt and pepper. Top with additional herbs. Enjoy!

Plant-Based Chickpea Yogurt Soup

Recipe Prayer

Thank you God for warm, comforting soup. Help us to enjoy the delicious food that you give us. Amen.

Related Recipes

Are you a soup lover like me? Try some of my other plant-based soups:

Plant-Based Chickpea Yogurt Soup Pinterest Graphic

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

Serves:

4

Prep:

10

min

cook:

45

min

total:

55

min

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!

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August 28, 2021
Henry (Hank) Mader
thank you for the oil free recipe. I'm getting introduced to wild Bolete mushrooms here in Colorado, and everyone sautes Bolete's in butter or olive oil. I'm on a veggie, oil free regimen for heart health reasons. and your recipe suggestion may fill the bill. I can't wait to give it a try.
August 13, 2021
Lindsey Kuhn
This is so fun! Loving your creamy photography :)
August 13, 2021
Lindsey Kuhn
This looks incredible! So yummy and pretty photography