Sopa cremosa de garbanzos y arroz

Ingredientes

• 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)
• 3/4 cup cashews (soaked**)
• 1 cup water
• 4 cups leafy greens (chopped)
• 1/4 cup parsley (chopped)

Preparación

1. 1

   In a large sauce pan over medium heat, sauté the onion and garlic in water or olive oil until the onion is translucent.

2. 2

   Add in the chopped carrots and celery and sauté a few more minutes.

3. 3

   Stir in the vegetable broth powder, thyme, bay leaf, salt and pepper.

4. 4

   Add in the vegetable broth and water and bring everything to a boil.

5. 5

   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.

6. 6

   While the soup is simmering, blend together the cashews and water until smooth.

7. 7

   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.

8. 8

   Remove the bay leaf, and, if desired, add in some parsley before serving. Taste and adjust seasonings.

9. 9

   Serve with more black pepper, red chili flakes, nutritional yeast, etc.