Chickpea, Mushroom & Wild Rice Soup

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I love soup in the winter. I also love it in spring or summer. I’m a huge soup fan. I used to eat at panera bread really often and order the “you pick two” with a bacon turkey bravo and a bowl of the chicken and wild rice soup. Then I moved to Okinawa, went vegan, and making a veganized version has been on my to-do list. So the other day when my husband offered to make dinner, I have him a list of instructions and ingredients and sent him off to do the dirty work. The end result? Magic. In my opinion this is better than the panera bread soup. It certainly has more nutritional value, and no animals were harmed! Take notes, Panera Bread!

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Ingredients
4 cups of vegetable broth
1 large yellow or white onion, diced
1 teaspoon dried thyme
1 teaspoon dried rosemary
5 cloves of garlic, minced
1 carrot, diced
1 cup celery, diced
1 &1/2 cups mushrooms, halved
1 tablespoon olive or grapeseed oil

3/4 cup of cashews
1 cup of water (seperate from boiling water)

1 14 oz can chickpeas, drained and rinsed
1 cup of cooked wild rice

Instructions:
Firstly, cook your rice according to the package instructions. I personally used Bobs red mill wild & brown rice mix.

Next, lightly sauté the carrots and celery in the oil for about five minutes. Then add the broth, seasonings and the rest of the veggies. Leave it to cook on medium heat.

While the soup is cooking, add your cashews to a small pot full of water and boil for about 20 minutes. After the time is up, strain the nuts and add them to a blender with 1 cup of water. Once the mixture is smooth, add it to the soup.

Add the rice and chickpeas to the soup and heat through. Serve immediately. I recommend eating this with some garlic bread. Enjoy!

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