2 tbsp olive oil
1 medium yellow onion
2 medium carrots
3 green onions
3 cloves of garlic (minced)
1/2 tsp dried rosemary
1 tsp dried thyme
Salt & pepper to taste
3-4 cups brown rice (rinsed)
5-6 cups vegetable broth
2 cans of garbanzo beans (drained & rinsed)
3-4 cups cashews (soaked in water for 2 hrs)
4 cups of spinach (chopped)
In a pan add olive oil, the carrots, and the yellow and the green onions. Sauté for 5 minutes.
Add now all the spices, garlic, rosemary, thyme, salt and pepper, and keep toasting for 1/2 mins more.
Then add the rice and the vegetable broth and bring to boil. As soon as it is boiling, add the beans and cook for 30 minutes until the rice is properly cooked.
In the meanwhile, blend the cashews and the cup of water in a mixer until smooth and add this cream in the pan.
Finally add the spinach and simmer for 3-5 minutes until they are witted. Add more water to thin the soup until it gets the desired consistency. Eat it warm.