I found a basic soup recipe and didn't quite have what I needed. Well, honestly, I barely had any of it! So I made a ton of substitutions, changed values, and wound up with a really awesome soup! Sweet Pea really liked it and I'm happy to report it was nice and easy.
Ingredients:
2 tbsp. coconut oil
3/4 cup cashews, soaked in water overnight
1/2 large yellow onion, chopped
3 tsp. garlic powder
1.5 teaspoon dried rosemary
1 teaspoon dried thyme
Salt/pepper to taste
1 cup long grain, brown rice, rinsed
6 cups pork (or chicken) broth
1 15 oz can chickpeas, drained and rinsed
3 cups chopped chard
Soak your cashews in a bowl overnight.
3/4 cup cashews, soaked in water overnight
1/2 large yellow onion, chopped
3 tsp. garlic powder
1.5 teaspoon dried rosemary
1 teaspoon dried thyme
Salt/pepper to taste
1 cup long grain, brown rice, rinsed
6 cups pork (or chicken) broth
1 15 oz can chickpeas, drained and rinsed
3 cups chopped chard
Soak your cashews in a bowl overnight.
Drain the cashews and place them in a blender
with one cup of fresh water. Blend until completely smooth.
Preheat a stock pot over medium heat. Saute onion in coconut oil with a pinch of salt for about 5 minutes, until translucent. Add garlic, rosemary, thyme, salt and pepper and saute briefly.
Add rice and broth. Cover and bring to a boil. Once boiling, bring down to a simmer, add the chickpeas, and let cook on lowest heat for about an hour.
Add the cashew cream and chard, and simmer until wilted.
Taste for salt and seasonings.
Preheat a stock pot over medium heat. Saute onion in coconut oil with a pinch of salt for about 5 minutes, until translucent. Add garlic, rosemary, thyme, salt and pepper and saute briefly.
Add rice and broth. Cover and bring to a boil. Once boiling, bring down to a simmer, add the chickpeas, and let cook on lowest heat for about an hour.
Add the cashew cream and chard, and simmer until wilted.
Taste for salt and seasonings.
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