Serves 6

Total time: 40 minutes || Active time: 15 minutes

See those sets of footprints in the snow? Now notice where one set disappears? That was when soup was carrying you.

It’s January (again? wtf!) in the midwest. The Christmas lights are coming down (well, they should be anyway), the Valentine’s hearts have not yet appeared, and the New Year’s Resolutions are just beginning to wobble. The only thing that’s keeping society from falling to pieces is soup!

Invite a friend over, break some bread (olive sourdough spoken here), and inhale big bowlfuls of comfort like this one. Chewy rice and succulent chickpeas, fragranced with rosemary, thyme and celery, pulled together by luscious cashew cream. And of course I throw in a little kale at the end for good measure. I chose lacinato because it holds its bite, but you, of course, can use whatever you like! Some green onions on top add another whiff of of flavor and even a hint at Springtime, which — hard to believe — is just around the corner. I promise.

Notes

~ I used red rice here, but you can use whatever you like. Just note that brown rice will have a longer cooking time, so plan accordingly.~ A good strong broth is essential for flavor here. I recommend Better Than Boullion, No Chicken flavor if you can get your hands on it. So worth it! Especially in the winter months when you might not have any homemade. ~ If — for whatever reason — you don’t want to use cashew cream, unsweetened plain almond or soy milk will work. It doesn’t get as creamy, but it’s still yummy! Just please double and triple check that it’s unsweetened, or it’ll be awkward tasting.

Ingredients



1 medium yellow onion, thinly sliced

3 cloves garlic, minced

1 teaspoon dried rosemary

3/4 teaspoon dried thyme

1 teaspoon salt

Fresh black pepper

3/4 cup rice, rinsed (see note about rice)

3 ribs celery, thinly sliced

1 cup carrots, diced chunky

5 cups vegetable broth 3/4 cup cashews, soaked in water for 2 hours or overnight2 tablespoons olive oil1 medium yellow onion, thinly sliced3 cloves garlic, minced1 teaspoon dried rosemary3/4 teaspoon dried thyme1 teaspoon saltFresh black pepper3/4 cup rice, rinsed (see note about rice)3 ribs celery, thinly sliced1 cup carrots, diced chunky5 cups vegetable broth 1 24 oz can chickpeas, drained and rinsed (about 3 cups)

4 cups chopped kale Thinly sliced green onion, for garnish

Directions