Summary

Yield
Servings
SourceMe :)
Prep time
20 minutes
Cooking time
20 minutes
Total time
40 minutes

Description

A yummy simple soup that can be made in a variety of ways

Category: 
Submitted by: 
Cena

Ingredients

2 c
Onion (chopped)
2 T
Garlic (chopped)
1 c
Carrot (chopped)
1 c
Celery (chopped)
4 c
Yams (chopped)
1 c
Bell Peppers (chopped)
2 c
Brown Rice (cooked)
13 1⁄2 oz
Coconut milk
1⁄4 c
Peanut Butter (puree )
1⁄4 t
Cayenne
3 T
curry powder
3 t
salt
1 t
pepper
1 T
cumin
28 oz
tomato (canned)

Instructions

Prep Work:
1. Cook one cup of rice with two cups of water-when cooked it will yield two cups
2. Chop all the veggies and make veggie stock with the scraps
3. Puree peanut butter with the coconut milk before adding it into the pot

DIRECTIONS:
1. Do the prep work
2. In a large saucepan over medium heat, sauté the veggies
3. Add in the strained veggie stock
4. Add the spices, coconut-peanut butter mix, veggie stock, and cooked rice—taste and adjust spices-- simmer for 20 minutes

Notes

Variations
**Try adding black beans, diced chicken or diced vegetarian chicken cutlets (1.5 lbs.)
** Instead of rice, use quinoa