Chickpea Cashew Soup With Kale Recipe

Name: Chickpea Cashew Soup With Kale
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cup unsalted cashews; 4 teaspoons Olive oil; 1 teaspoon Mustard seeds; 1 teaspoon Cumin seeds; 2 tablespoons Minced fresh ginger; 2 teaspoons fennel seeds; 1 teaspoon paprika, preferably smoked; 2 large carrots, sliced thinly; 2 red bell peppers, diced; 1/2 teaspoon salt, or to taste; 1/2 teaspoon freshly ground black pepper, or to taste (plus more for garnish); 4 (15 to 16 oz.) cans chickpeas, rinsed and drained, divided; 6 cups low-sodium vegetable broth; 2 cups apple cider; 4 tablespoons chopped fresh sage; 1 bunch kale, chopped (about 8 cups); 2 tablespoons Fresh lemon juice; 8 sprigs cilantro

Servings: persons

2 cup unsalted cashews
4 teaspoons Olive oil
1 teaspoon Mustard seeds
1 teaspoon Cumin seeds
2 tablespoons Minced fresh ginger
2 teaspoons fennel seeds
1 teaspoon paprika, preferably smoked
2 large carrots, sliced thinly
2 red bell peppers, diced
1/2 teaspoon salt, or to taste
1/2 teaspoon freshly ground black pepper, or to taste (plus more for garnish)
4 (15 to 16 oz.) cans chickpeas, rinsed and drained, divided
6 cups low-sodium vegetable broth
2 cups apple cider
4 tablespoons chopped fresh sage
1 bunch kale, chopped (about 8 cups)
2 tablespoons Fresh lemon juice
8 sprigs cilantro

1
1. Place cashews in a medium bowl and cover with water. If time allows, let soak for 2 hours or overnight. Otherwise, let soak while you prepare the rest of the stew.
2
2. In a large pot, heat oil over medium heat. Add mustard and cumin seeds; cook 1 minute. Stir in ginger, fennel seeds, paprika, carrot, red bell pepper, salt, and black pepper; cook 2 minutes. Set aside 3/4 cup chickpeas and add remainder to the pot. Add broth, cider, and sage. Bring to a boil, reduce heat, and simmer, covered, for 15 minutes. Stir in kale and heat until just wilted, about 1 minute.
3
3. Drain cashews and place them in a blender along with reserved chickpeas and just enough water to barely cover the contents (about 3/4 cup). Blend until very smooth.
4
4. Stir cashew chickpea cream into soup along with the lemon juice; heat 2 minutes. Ladle soup into four bowls and garnish each with cilantro and a few grindings of black pepper.

360

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 2 cup unsalted cashews, 4 teaspoons Olive oil, 1 teaspoon Mustard seeds, 1 teaspoon Cumin seeds, and more.

Yes, Chickpea Cashew Soup With Kale falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chickpea Cashew Soup With Kale

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