Vegan Chickpea Orzo Soup
Rich and creamy soup that is loaded with veggies, tender orzo and chickpeas! Easy and hearty soup that's perfect for any cold night!
Ingredients
- 1 small sweet onion, chopped small
- 1 large carrot, chopped small
- 2 ribs celery, chopped small
- 6 cloves garlic, minced
- ½ teaspoon black pepper
- 3 teaspoons dried sage
- ¼-½ teaspoon red pepper flakes
- 5½ cups vegetable broth
- ¾ cup dry orzo
- ⅓ cup raw cashews (optional) soaked overnight or boiled for 10 minutes
- ¾ cup unsweetened soy milk
- 1 can chickpeas 15.5oz drained
- 2 large handfuls baby spinach
Instructions
- Add chopped onion, celery and carrots to a large pot over medium heat. Sauté with a splash of water for 5 minutes. Add garlic and cook another minute, stirring occasionally.
- Stir in sage, red pepper flakes and vegetable broth and bring mixture to a low boil. Add orzo and cook for 7 minutes or until orzo and veggies are tender, stirring occasionally.
- If using cashews, take this time to add cashews and soy milk to a blender and process until completely smooth and creamy and no chunks of cashew remain. Take breaks to push down sides if needed.
- Once orzo is cooked, add chickpeas, cashew cream (or just soy milk if omitting cashews) and spinach. Stir until spinach is wilted and remove from heat. Adjust salt and pepper to taste and serve!