Soups

February 1, 2021

Plant-Based Chickpea Yogurt Soup

Plant-Based Chickpea Yogurt Soup is a warm, comforting dish with creaminess and deep flavor from a vegan cashew yogurt sauce.

Plant-Based Chickpea Yogurt Soup

I don't know what it is about soup, but there's seriously something about it that makes it so comforting. Maybe it's just the aesthetic of enjoying a warm bowl of soup when it's cold out. I'm not sure.. but I know that I LOVE soup.

And I especially love this Plant-Based Chickpea Yogurt Soup. It has everything you want in a soup.

Plant-Based Chickpea Yogurt Soup

Recipe Features

It's hearty - with rice, chickpeas, and cashew yogurt sauce you'll be completely filled with just one bowl. No need to cook another main dish.

It's healthy - beans, check; grains, check; greens, check. This soup has vegetables, protein, and fiber!

It's tasty - I can't quite put my finger on why this soup is SO good, but all I know is that it took me about three days to eat the entire batch. I had bowl after bowl after bowl.

Let's make it!

Plant-Based Chickpea Yogurt Soup

Ingredients

  • Yellow Onion: Onion creates a delicious base for this soup, we'll cook it down so it's sweet and caramelized.
  • Arborio Rice: Using Arborio rice is key to this soup. Arborio rice is different than other white rice - it is often used in risotto and rice pudding because it develops a creamy texture. The creaminess from the rice adds so much to the soup.
  • Garlic: Garlic adds a sharp umami flavor. I opted for freeze dried garlic, to reduce prep. Fresh garlic works too!
  • Red Pepper Flakes: For a kick of spice.
  • Vegetable Broth: As with most soups, vegetable stock is a key ingredient. Make sure to buy a broth with no added sugar or preservatives.
  • Cashews + Non-Dairy Milk + Lemon Juice: This combination of ingredients creates a delicious yogurt cream. I'm calling it a yogurt cream because it doesn't have the same texture as yogurt, but the lemon juice gives it the taste of yogurt.
  • Chickpeas: For some protein, fiber, and flavor!
  • Arugula + Parsley + Dill: I loved adding fresh herbs to this soup. They lightened up an otherwise heavy dish. Arugula in particular has a peppery flavor that added such a depth to the soup.

Plant-Based Chickpea Yogurt Soup

How to make Plant-Based Chickpea Yogurt Soup

Step 1. Soak the cashews in boiling water.

Step 2. In a saucepan, sauté the onion over medium heat, using a tablespoon or two of the vegetable broth as the cooking liquid. Allow the onion to soften, around 6 minutes.

Step 3. Stir in the rice, garlic, and hot pepper flakes. Cook for 30 seconds.

Step 4. Add the broth, then bring to a boil.

Step 5. Reduce to medium-low and simmer for 15 minutes.

Step 6. Add the chickpeas to the saucepan. Cook, stirring occasionally for about 5 minutes.

Step 7. Meanwhile, drain the cashews and add them to a food processor, along with the non-dairy milk and lemon juice. Puree until smooth.

Step 8. While the soup is still on the heat, stir in the arugula. Cook a minute more.

Step 9. Remove the pan from the heat and stir in the cashew yogurt cream, parsley, and dill.

Step 10. To serve, season with salt and pepper. Top with additional herbs. Enjoy!

Plant-Based Chickpea Yogurt Soup

Recipe Prayer

Thank you God for warm, comforting soup. Help us to enjoy the delicious food that you give us. Amen.

Related Recipes

Are you a soup lover like me? Try some of my other plant-based soups:

Tried this recipe?

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Plant-Based Chickpea Yogurt Soup

Plant-Based Chickpea Yogurt Soup is a warm, comforting dish with creaminess and deep flavor from a vegan cashew yogurt sauce.

Author:

Elizabeth

Serves:

4

Prep:

10

min

cook:

45

min

total:

55

min

Ingredients

  • 1 Yellow Onion, chopped
  • 1/2 Cup Arborio Rice
  • 4 Teaspoons Finely Chopped Fresh or Freeze Dried Garlic
  • 1/2 Teaspoon Red Pepper Flakes
  • 6 Cups Vegetable Broth
  • 3/4 Cup Cashews
  • 3/4 Cup Non-Dairy Milk
  • 1 Tablespoon Lemon Juice
  • 15 Ounce Can of Chickpeas
  • 3 Cups Baby Arugula
  • 1/2 Cup Fresh Parsley
  • 1/4 Cup Fresh Dill

Instructions

  1. Soak the cashews in boiling water.
  2. In a saucepan, sauté the onion over medium heat, using a tablespoon or two of the vegetable broth as the cooking liquid. Allow the onion to soften, around 6 minutes.
  3. Stir in the rice, garlic, and hot pepper flakes. Cook for 30 seconds.
  4. Add the broth, then bring to a boil.
  5. Reduce to medium-low and simmer for 15 minutes.
  6. Add the chickpeas to the saucepan. Cook, stirring occasionally for about 5 minutes.
  7. Meanwhile, drain the cashews and add them to a food processor, along with the non-dairy milk and lemon juice. Puree until smooth.
  8. While the soup is still on the heat, stir in the arugula. Cook a minute more.
  9. Remove the pan from the heat and stir in the cashew yogurt cream, parsley, and dill.
  10. To serve, season with salt and pepper. Top with additional herbs. Enjoy!

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January 16, 2022
Tracy Henry
Made this tonight. Absolutely delicious Elizabeth. You got this one just right!
Oh yay! I'm so glad you enjoyed it :)
January 16, 2022
L Collins
Hi Could you please confirm two things:1. The amount of salt. Seems like too much. 2. The directions say there is lemon juice in the dressing but it’s not listed under ingredients. ThanksL.
Hi there! Confirming that the two teaspoons of salt in the dressing is correct. I didn't salt the cauliflower when roasting it or the salad after it was done, so this amount of salt was perfect. If you're concerned about it you can decrease the amount of salt in the dressing and then add more at the end if you need it. As for the lemon juice, SO sorry about that! It was a typo in my directions and I've removed it now. Hope this helps :)
December 20, 2021
Martha
This looks lovely! Do you have a recipe for the red pepper hummus also? Thank you!
Hi Martha! I don't have a recipe for red pepper hummus on my site. I suggest taking a traditional hummus recipe and blending in roasted red pepper.
November 22, 2021
Amanda J Lehmann
I tried these and they were delicious! A bit dense but flavorful and the "buckeye" blend of peanut and chocolate was on point! Recommend!
Yay! I'm so glad you liked them! -- Elizabeth
December 6, 2021
Grace
Hi, these look amazing. I was wondering, could I used powdered peanut butter in place of creamy for the recipe? thanks
Hi Grace! There is already some powdered peanut butter in this recipe, so adding more might make the texture more gluey. Also, the real peanut butter adds some fat, which helps create flavor. That said, if you want to use powdered peanut butter, I would suggest mixing it with a high-fat liquid like coconut cream and then measuring out 2/3 cup. Hope this helps! Let me know how it goes :) -- Elizabeth
November 15, 2021
Becky
You mention using vegetable broth in your introduction but it isn’t included in the recipe
Hi Becky - thanks for pointing this out. I have removed mention of vegetable broth from this post. You do not need any vegetable broth. The mushrooms will release natural liquid which will prevent any sticking. -- Elizabeth
September 23, 2021
Tracy Henry
Hi Elizabeth, LOVE you recipes. Please keep them coming. :)I was wondering, can you share what is the vegan chocolate bar you used in this recipe?
August 28, 2021
Henry (Hank) Mader
thank you for the oil free recipe. I'm getting introduced to wild Bolete mushrooms here in Colorado, and everyone sautes Bolete's in butter or olive oil. I'm on a veggie, oil free regimen for heart health reasons. and your recipe suggestion may fill the bill. I can't wait to give it a try.
August 13, 2021
Lindsey Kuhn
This is so fun! Loving your creamy photography :)
August 13, 2021
Lindsey Kuhn
This looks incredible! So yummy and pretty photography