Creamy Chickpea and Rice Soup

Ingredients

• 1onion, chopped
• 4 clovesgarlic, minced
• 3carrots, chopped
• 3celery ribs, chopped
• 15 ml (1 tablespoon)vegetable broth powder
• 5 ml (1 teaspoon)dried thyme
• 1bay leaf
• to tastesalt and pepper
• 950 ml (4 cups)vegetable broth
• 475 ml (2 cups)water
• 185 g (1 cup)long-grain white rice
• 1 canchickpeas, drained and rinsed
• 105 g (3/4 cup)cashews, soaked
• 240 ml (1 cup)water
• 120 g (4 cups)leafy greens, chopped
• 15 g (1/4 cup)parsley, chopped

Instructions

1. 1

   Soften the aromatics

   Set a large saucepan over medium heat. Sauté the onion and garlic in water or olive oil until the onion turns translucent.

2. 2

   Cook the vegetables

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

3. 3

   Season the base

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

4. 4

   Bring to a boil

   Pour in the vegetable broth and 475 ml (2 cups) water, then bring the mixture to a boil.

5. 5

   Simmer the rice

   When the soup is boiling, add the dry rice and stir. Cover the pot, lower the heat to a simmer and cook for about 20 minutes.

6. 6

   Blend the cashews

   While the soup simmers, blend the soaked cashews with 240 ml (1 cup) water until smooth.

7. 7

   Add chickpeas and greens

   After the rice has simmered for 20 minutes, add the chickpeas, cashew cream and, if using, the leafy greens. Stir and heat until the soup is warmed through and the greens have wilted.

8. 8

   Finish the soup

   Take out the bay leaf and stir in parsley if desired. Taste the soup and adjust the seasoning.

9. 9

   Serve with toppings

   Serve with extra black pepper, red chilli flakes, nutritional yeast or other desired toppings.

What is creamy chickpea and rice soup?

This is a hearty American-style soup built from familiar vegetables, rice and chickpeas, with blended cashews giving the broth its creamy texture. It is a warming, flexible meal rather than a dish with one fixed traditional formula.

The method lets the rice cook directly in the seasoned broth, while the cashew cream is blended separately and stirred in near the end. That keeps the preparation straightforward and gives the finished soup a smooth, rich feel.

Nutrition and macros by portion

The nutrition label shows one serving as written: 247 calories, 6g protein, 39g carbs, 8g fat.

The rice supplies most of the carbohydrates, with chickpeas adding some as well as protein; the chickpeas and cashews contribute protein, while cashews provide much of the fat. Pair a serving with extra leafy greens or a side salad for a more varied plate.

Building flavour with vegetables

Aromatics: Cook the onion and garlic until the onion is translucent before adding the other vegetables. This gives them time to soften and flavour the soup base.

Seasoning: Thyme and bay leaf add savoury notes as the broth simmers. Salt and pepper are best adjusted after cooking, since the broth powder and broth may already be seasoned.

Getting the rice right

Rice choice: Long-grain white rice is the variety specified here, and it cooks in the soup rather than in a separate pan. Stir it in once the broth boils, then cover the pot and keep it at a gentle simmer for about 20 minutes.

Doneness: Check that the grains are tender before adding the chickpeas and cream. If the rice needs more time, continue simmering until it reaches the texture you like.

Making smooth cashew cream

Soaking: The cashews should be soaked before blending, as directed in the ingredient list. Blend them with the separate 240 ml of water until the mixture looks smooth.

Finishing: Stir the cashew cream into the soup after the rice has simmered. Heat it through without letting the soup boil vigorously, and stir so the cream is evenly distributed.

Choosing and adding greens

Greens: Chopped leafy greens are optional, so the soup can be made with or without them. Add them with the chickpeas and cashew cream so they have time to wilt.

Parsley: Stir in chopped parsley at the end if you want a fresh herbal note. Removing the bay leaf before serving keeps it out of the bowls.

Serving and timing

The listed total time is 45 minutes, with the rice simmering for about 20 minutes while you blend the cashews. Have the soaked cashews ready so the cream can be made during that simmer.

Serve the soup with black pepper, red chilli flakes or nutritional yeast, as suggested in the method. Bread or a simple side salad can round out the meal without changing the soup itself.

Recipe notes & tips

• Keep the rice at a gentle simmer so it cooks evenly without sticking to the bottom.
• Blend the soaked cashews until completely smooth for a more even, creamy broth.
• Rinse and drain the chickpeas before adding them to the pot.
• Taste before adding extra salt, especially if your broth and broth powder are already salty.
• Add the parsley just before serving to keep its flavour fresh.

Variations

• Use different greens: Swap in another chopped leafy green that wilts readily in hot soup.
• Make it spicier: Add red chilli flakes at the table or stir them into the pot.
• Add more herbs: Finish with extra parsley for a stronger fresh-herb flavour.
• Change the topping: Sprinkle nutritional yeast over each bowl, as suggested in the method.
• Adjust the rice: Use a little less rice for a brothier soup, keeping in mind that the texture will be less substantial.

Common mistakes to avoid

• Boiling the rice hard: A rapid boil can make the rice cook unevenly; reduce the heat to a simmer and cover the pot.
• Skipping the rice check: Rice may need a little longer depending on the pot and heat; taste a grain before moving on.
• Leaving the cashew cream lumpy: Blend the cashews and water until smooth before stirring them into the soup.
• Adding greens too early: They can lose their fresh texture; add them with the chickpeas near the end.
• Forgetting the bay leaf: Remove it before serving so it does not end up in a bowl.

How to store

Refrigerate leftovers in a covered container and use within 3–4 days. Reheat gently on the hob or in the microwave, stirring well; add a little water or broth if the rice has thickened the soup.

Frequently asked questions