Creamy Cashew Chickpea Soup

Well it looks like old man winter decided to visit Edmonton again. The other day I was craving something warm and was happy to find I had a few servings of this delicious soup left in the freezer just waiting to be eaten! I want spring as much as the next person but I may as well make the most of this weather and enjoy all the soups and warm dishes I can to stay warm! 

I love this soup for a few reasons: the taste, it’s a quick dish to prep and it uses chickpeas (one of my favourite legumes). Also, it uses cashews as a diary replacement, which brings such a great taste to the dish and an extra dose of nutrients. Perfect for those who are vegan, lactose-intolerant or wanting to try something new!

Having 3-4 food groups at meals is the best way to keep things balanced and you can still do this wonderfully with mixed dishes like soup!


  • 1 Tbsp coconut oil
  • ½ yellow onion, diced
  • 1 stalk or head of celery, diced
  • 1 cup carrots, diced
  • 1 clove garlic, minced
  • 2 Tbsp fresh thyme (~1 Tbsp dried)
  • 1 ½ Tsp fresh sage, chopped (½ tsp dried sage)
  • 1 bay leaf
  • 12 cups vegetable stock
  • 3 cups chickpeas*
  • 1½ cups rice (brown, red, etc)
  • ½ cup cashews, soaked for at least 3-4 hours
  • 1 ½ tsp salt
  • ½ tsp pepper

* If using dried chickpeas, use about 1-1 ½ cups, soak over night (8-12 hours) and cook before adding to soup.


  1. Soak cashews over night.
  2. Heat oil over medium heat in a large pot. Once warm, add onion, celery and carrots. Stir for 10 minutes.
  3. Add the garlic, thyme, sage and bay leaf to the pot. Continue stirring for about 3 minutes. 
  4. Add vegetable stock, chickpeas and rice to the pot.
  5. Bring ingredients to a boil. 
  6. Reduce heat and simmer for 30 minutes until rice is cooked.

For the cashew cream:

  1. Remove soup from element and allow to cool. Scoop out 1 cup of broth and transfer to blender. Add a scoop of soup, including all of the ingredients except for the bay leaf.
  2. Add cashews and blend until a creamy purée forms.
  3. Mix in cream back to soup. Season with salt and pepper.


xo Lisa


Interesting Nutrition Fact!
Did you know?
Cashews are hight in iron and magnesium! Magnesium is important for having strong bones, normal muscle contractions, nerve impulses and supports the functioning of a healthy immune system!


Inspired by Yum Universe.