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.
Why I love this Chickpea Yogurt Soup
- It's hearty - with rice, chickpeas, and cashew yogurt sauce you'll be completely filled with just one bowl. No need to cook another main dish.
- It's healthy - beans, check; grains, check; greens, check. This soup has vegetables, protein, and fiber!
- It's tasty - I can't quite put my finger on why this soup is SO good, but all I know is that it took me about three days to eat the entire batch. I had bowl after bowl after bowl.
Ingredient Notes & Substitutions
- Yellow Onion: Onion creates a delicious base for this soup, we'll cook it down so it's sweet and caramelized.
- Arborio Rice: Using Arborio rice is key to this soup. Arborio rice is different than other white rice - it is often used in risotto and rice pudding because it develops a creamy texture. The creaminess from the rice adds so much to the soup.
- Garlic
- Red Pepper Flakes: For a kick of spice. If you don't want any spice, simply omit the red pepper flakes.
- Vegetable Broth: As with most soups, vegetable stock is a key ingredient. Make sure to buy a broth with no added sugar or preservatives.
- Cashews + Non-Dairy Milk + Lemon Juice: This combination of ingredients creates a delicious yogurt cream. I'm calling it a yogurt cream because it doesn't have the same texture as yogurt, but the lemon juice gives it the taste of yogurt.
- Chickpeas: For some protein, fiber, and flavor!
- Arugula + Parsley + Dill: I loved adding fresh herbs to this soup. They lightened up an otherwise heavy dish.
How to make Plant-Based Chickpea Yogurt 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!
Recipe Prayer
Thank you God for warm, comforting soup. Help us to enjoy the delicious food that you give us. Amen.
Related Recipes
Are you a soup lover like me? Try some of my other plant-based soups:
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📖 Recipe
Plant-Based Chickpea Yogurt Soup
Equipment
Ingredients
- 1 Yellow Onion chopped
- ½ Cup Arborio Rice
- 4 Teaspoons Finely Chopped Garlic
- ½ Teaspoon Red Pepper Flakes
- 6 Cups Vegetable Broth
- ¾ Cup Cashews
- ¾ Cup Non-Dairy Milk
- 1 Tablespoon Lemon Juice
- 15 Ounce Can of Chickpeas
- 3 Cups Baby Arugula
- ½ Cup Fresh Parsley
- ¼ Cup Fresh Dill
Instructions
- Soak the cashews in boiling water.
- In a large pot, sauté the onion over medium heat, using a tablespoon or two of the vegetable broth as the cooking liquid if needed. Allow the onion to soften, around 6 minutes.
- Stir in the rice, garlic, and hot pepper flakes. Cook for 30 seconds.
- Add the broth, then bring to a boil. Reduce to medium-low and simmer for 15 minutes.
- Add the chickpeas to the pot. Cook, stirring occasionally for about 5 minutes.
- Meanwhile, drain the cashews and add them to a food processor, along with the non-dairy milk and lemon juice. Puree until smooth.
- While the soup is still on the heat, stir in the arugula. Cook a minute more.
- Remove the pan from the heat and stir in the cashew yogurt cream, parsley, and dill. Season with salt and pepper to taste and garnish with additional herbs. Enjoy!
Nutrition
Nutrition information is an estimate.
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