Plant-Based Chickpea Yogurt Soup is a warm, comforting dish with creaminess and deep flavor from a vegan cashew yogurt sauce.
I don't know what it is about soup, but there's seriously something about it that makes it so comforting. Maybe it's just the aesthetic of enjoying a warm bowl of soup when it's cold out. I'm not sure.. but I know that I LOVE soup.
And I especially love this Plant-Based Chickpea Yogurt Soup. It has everything you want in a soup.
Step 1. Soak the cashews in boiling water.
Step 2. In a saucepan, sauté the onion over medium heat, using a tablespoon or two of the vegetable broth as the cooking liquid. Allow the onion to soften, around 6 minutes.
Step 3. Stir in the rice, garlic, and hot pepper flakes. Cook for 30 seconds.
Step 4. Add the broth, then bring to a boil. Reduce to medium-low and simmer for 15 minutes.
Step 5. Add the chickpeas to the saucepan. Cook, stirring occasionally for about 5 minutes.
Step 6. Meanwhile, drain the cashews and add them to a food processor, along with the non-dairy milk and lemon juice. Puree until smooth.
Step 7. While the soup is still on the heat, stir in the arugula. Cook a minute more.
Step 8. Remove the pan from the heat and stir in the cashew yogurt cream, parsley, and dill. Season with salt and pepper. Top with additional herbs. Enjoy!
Thank you God for warm, comforting soup. Help us to enjoy the delicious food that you give us. Amen.
Are you a soup lover like me? Try some of my other plant-based soups:
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Plant-Based Chickpea Yogurt Soup is a warm, comforting dish with creaminess and deep flavor from a vegan cashew yogurt sauce.
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