Summary
| Yield | |
|---|---|
| Source | Me :) |
| 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
