This was good! I do want to try it in the instant pot because the rice took a long time to cook. I think it could work - maybe just leave out or lessen the water
Ingredients
2 large carrots, peeled & diced
2 ribs celery, diced
1 large onion, diced
sea salt, fine grain
4-5 cloves garlic, peeled & minced
4 cups vegetable stock (low-sodium preferred)
1 cup wild rice, brown rice or wild rice/brown rice blend
3 cups cooked Chickpeas, 1 28 oz can drained/rinsed or 1.5 cups dry chickpeas, cooked (see notes)
3-4 teaspoons poultry seasoning (I used 3)
1 teaspoon dried thyme
1 dried bay leaf
1.5 cups simple cashew cream (see notes) - I used whatever amount 1 cup cashews soaked made
black pepper, to taste
To Make
Heat 3 tablespoons olive oil over medium to medium-high heat. Add carrots, celery, onion and 1 teaspoon salt. Cook for about 6-8 minutes, stirring occasionally.
Add garlic, cook for an additional 2-3 minutes, being careful to not let garlic burn.
Add rice, stock, chickpeas, poultry seasoning, thyme, bay leaf, 2 cups water and 2 teaspoons salt. Bring to boil, cover and simmer until rice is full cooked. Stir occasionally and add more water if needed.
When rice is cooked, add cashew cream (or bechamel) and stir to combine. Season with additional salt and black pepper to taste, 1/4 to 1/2 teaspoon. Simmer for a few more minutes to fully incorporate cream.
This soup is great for making ahead. When reheating, you may need to add a splash of water or stock, as the soup thickens a lot after cooling.
Notes
Poultry Seasoning: this traditional seasoning blend is a mix of dried sage and thyme, plus other herbs/spices like marjoram, black pepper and rosemary. Don’t save this seasoning blend for poultry, it adds savory flavor to all kinds of dishes, including vegetarian.
Making Cashew Cream: Chicken & Wild Rice Soup is traditionally creamy using a basic roux of butter, flour and milk. I adapted the classic recipe to be meat-free, dairy-free and gluten-free using a simple cashew cream. To make cashew cream, blend 1 cup soaked raw cashews with 3/4 cup water and 3/4 teaspoon fine-grain sea salt in a high-speed blender. Voila – dairy-free cream perfect for soups and stews!
Soaking Cashews for Cashew Cream: submerge cashews completely in water and allow to sit at room temperature for 2-3 hours or in the fridge over night. You can also hot soak the cashews by adding nearly boiling water to raw cashews and letting them sit for 15-30 minutes. Drain off the soaking liquid and blend with 3/4 cup fresh water and 3/4 teaspoon fine-grain sea salt.
Recipe originally from: https://radiatefoodvibes.com/2018/11/02/creamy-chickpea-rice-soup-vegan-gluten-free/
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