I have a knack for making hella creamy soups sans cream. They’re just so satisfying to make. And even more fun to eat! If you’re in the fan club of my Cream of Mushroom and Wild Rice Soup or Creamy Vegan Broccoli Soup, you’re going to be obsessed with this recipe that uses the humble cashew to its finest capabilities. She’s a riff on Greek lemon chicken soup, or avgolemono. Quite the mouthful! Cozy, filling, and comforting to boot, this meal in a bowl makes me feel bright and happy. And oy, how we all need more bright and happy right now. Hugs all around in soup form!
Ingredients
Mirepoix: An aromatic base of onion, celery, carrots and garlic adds so much flavor and veggie goodness. Dill: A unique and delicious herby addition that really brings this chickpea soup recipe to the next level! Dried and fresh both work (double if using fresh). Dill and lemon are quite the dynamic duo. Chickpeas: For plant protein and to make this more filling and meal-like. You could even do 2 cans if you fancy for extra chickpea lovin’. Orzo: Lovely orzo helps thickens the soup, adds body, and textural intrigue. You can use regular or whole wheat if you can find it. Readers have had success with lots of grains; see the comments! Spinach: I love that I can put a whole bunch of greens in here and they just add to the flavor. Water: So easy since we all have it! Cashews: Easy cashew cream lends velvety smoothness and mouthfeel. Raw is ideal for the best flavor. A staple in my Vegan Soup Recipes! Lemon: Fresh lemon juice adds amazing brightness and depth to this soup.
Substitutions and dietary swaps
Gluten-free: Sub quick-cooking brown rice, see recipe notes. Orzo: No orzo? Try orecchiette pasta. You could also do brown rice, basmati rice, or wild rice. Reduce the liquid to 5 cups if you’re using a cooked grain since they won’t soak up liquid. Play with the veggies. Broccoli, mushrooms, chard, kale, bell peppers…they’d all be yummy here. Readers comment that other herbs like basil are also delish here.
How to make (step by step)
Stellar serving ideas
This soup is spectacular with a hunk of crusty bread or buttery croutons. What soup isn’t?! “First time I participated in a soup competition at work and won second place with this soup. Soup was really good. I saw one guy eating almost 6 cups of this soup. Thank you for sharing this wonderful recipe.” –Sambhav “This is our absolute favorite soup recipe. We always find ourselves making it for guests and everyone always loves it! Thank you for a wonderful recipe!” –Alex “Oh. My. Goodness. 😍 This is so good! My husband even gobbled it up and asked for seconds, and he’s a self-professed dill hater. I used “no chicken” broth and fresh dill and lemon juice. So bright and springy! This is definitely a keeper!” –Lisa “This is a go to soup for my boyfriend and I. It is equally delicious, creamy and refreshing. Heats up well. Truly one of our favorites. We use orzo and it comes together soooo quickly!” –Willa It would also be delightful with an acid-forward green salad to balance the creaminess (this apple cider vinegar dressing would be fab).
Storing, freezing and reheating
Store leftovers covered in the fridge for up to 5 days. To freeze, place completely cooled soup in a freezer bag and lay in the freezer flat. It will keep for up to 3 months. This is a great nourishing soup to make for new moms! Thaw overnight in the fridge. You can reheat in the stovetop or the microwave.
I hope you’re as obsessed with this fun recipe as I am!
I’d be super grateful if you’d take a moment to leave a quick star rating and review below. Comments mean the world to me and your honest feedback helps me to continue to share recipes you’ll crave! Broth can be used instead of water, but reduce the salt (to taste).
