Kerry McClure – Practical Wellness
December 10, 2014 ·
Here is an awesome nutrient-dense, full-flavored soup to try!
Enjoy all the fabulous flavors! Serve with your favorite salad.
Thai/Indian Coconut Vegetable Soup
Serves 4-6
Ingredients:
4 tbsp olive oil
1 Onion diced
3 cloves of garlic, minced
1 red bell pepper
2-½ cups of diced tomatoes
1 tsp of cumin
1-cup coconut milk (Thai Kitchen canned coconut milk)
1 tsp of coriander
1/3 to 1/2 cup of peanut butter
1 large carrot, thinly sliced
¼ tsp of cayenne
3 limes, juiced
1 can of garbanzo beans, drained and rinsed
1 tbsp of fresh ginger minced
½ cup vegetable broth
1 tsp of salt
½ cup of chopped cilantro (optional garnish when serving)
PREPARATION:
Start by sautéing the onions, garlic, and red pepper with olive oil in a large pot.
Cook until the onions are soft – about 3-5 minutes.
Then add all of the remaining ingredients except for the cilantro and bring to a low simmer.
Cover and cook for 1 hour on low heat stirring occasionally.
After an hour turn off the heat and use an immersion blender, or transfer the soup to a blender, and puree until smooth or to desired consistency.
Reheat soup as needed. Serve and enjoy.
Tip: Serve over Germinated Brown Rice for added nutrients!
Why germinated rice you ask?….
The company, TruRoots, naturally sprouts and dries already-healthy organically grown whole grain rice. The process wakes up dormant enzymes that activate brain-boosting and health benefits, while reducing cooking time.
The resulting super-grain, known as GABA rice, is rich in fiber, essential amino acid lysine, B-vitamins, minerals, and GABA – an important neurotransmitter that appears to regulate anxiety, sleep, the immune system, and fat metabolism.
I love this brand and product which you can purchase at New Leaf and Whole Foods markets….
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