Creamy Chickpea Mushroom Soup

Rich, warm and satisfying, this can be a whole meal by itself or serve it as a side dish to one of your favourite main courses.

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Creamy Chickpea Mushroom Soup (Serves 4–6)

  • 1 large onion, diced
  • 4 large garlic cloves, minced
  • 3 stalks celery, cut in diagonal slices
  • 12 mushrooms, sliced
  • 3 carrots, cut in diagonal slices
  • 1 teaspoon dried rosemary
  • ½ teaspoon dried thyme
  • 3 cups cooked (of your favorite) whole grain, we usually use brown rice or brown rice with oat groats
  • 28 ounce can (3½ cups) chickpeas
  • 1 tablespoon Sumac (Optional to give salty taste)
  • black pepper to taste
  • 3 cups cashew cream (see recipe below)
  • 3 cups homemade stock or low sodium vegetable stock
  • 6 cups of spinach
  • Cilantro leaves for garnish

Add a little stock to your soup pot, then the onion, garlic, celery and mushrooms and sauté until tender.

Add carrots, rosemary and thyme and cook an additional 5 minutes.

Now add grain, beans (with their juice), sea salt or sumac, black pepper, cashew cream and stock. Cook an additional 5 minutes.

Add spinach and cook until spinach wilts.

Serve garnished with cilantro leaves.

Cashew Cream

1 cup cashews to make cashew cream

2 cups filtered water to make cashew cream

Add cashews and water to a high speed blender and blend for 45-60 seconds, until smooth.