Friday, March 22, 2013

Curried Veggie Rice Soup {Recipe}


Another yummy meatless meal, perfect for any night, but especially great for first Fridays or the Lenten season. This meal takes less than an hour to throw together and cook and is minimal hands on time, which is great for those nights when you need a healthy meal, but you also are taking care of littles.


You'll need:

2 TB olive oil
1 tsp curry powder
1 tsp cumin
1 tsp paprika
1/8 tsp cayenne
1/2 tsp cinnamon
1/4 tsp cardamom
1/2 tsp crushed coriander
1/2 tsp salt
1/2 onion, diced
4 cups vegetable stock
3-4 cups frozen veggies - I used a variety including carrots, sweet peppers, broccoli, sugar snap peas
(I also threw in some fresh mushrooms)
1 cup brown rice
1 cup (14 oz) unsweetened coconut milk
1 TB lime juice (fresh is best, but bottled will do)

1. Thaw frozen veggies some by placing in a colander and submerging in a large bowl of cold water. 

2. Heat oil in bottom of large pot over medium-high heat. Add onions and saute 3-4 minutes until starting to soften. Add spices and stir to make a paste.  Cook for a minute or so, stirring often. Add any fresh vegetables you have, and cook 2-3 minutes. Slowly, pour in the vegetable stock. Using a spatula stir everything together, making sure to scrape the bottom to loosen any paste or onion. Add all frozen veggies. Stir well. 

3. Cover, and bring to a boil over high heat. Add rice. Reduce heat, cover and simmer 35-40 minutes or until rice is tender, stirring every 10 minutes or so. 

4. Stir in coconut milk. Cook 3-5 minutes or until heated through. Remove from heat, and stir in lime juice. Ladle into bowls, and serve immediately.



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This post Curried Veggie Rice Soup first appeared on Two Os Plus More on 22 March 2013

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