Chickpea & Rice Soup With A Little Kale

Steps

1. To make the cashew cream, place the cashews and 1 cup fresh water in a high speed blender. Blend until completely smooth, scraping down the sides occasionally. Set aside. (See FAQ if you don't have a high speed blender.)
2. Preheat a stock pot over medium heat. Sauté the onion in olive oil with a pinch of salt for about 5 minutes, until translucent. Add the garlic, rosemary, thyme, salt, and pepper and sauté for another minute.
3. Add the rice, celery, and carrots, then pour in the broth. Cover and bring to a boil. Once boiling, lower to a simmer, add the chickpeas, and cook for about 15 minutes, until the rice is cooked and carrots are tender.
4. Add the cashew cream and kale and simmer until the kale is wilted, 3 to 5 minutes. Add water to thin if needed. Taste for salt and seasoning and let sit for 10 minutes before serving. Top with green onions.
5. It thickens as it cools — just thin with a little water when you reheat.