Tuesday, April 29, 2014
Leftover Veggie Soup
1 cup leftover brown rice/garbanzo beans/other beans
(if using beans, add bean broth to replace some of the water)
a few cups water
1 small onion, sliced thinly
3-4 cloves garlic, sliced
a handful of spinach or other dark green leafy
1-2 stalks celery, sliced
2-3 stems green onion, sliced
1 handful of cherry tomatoes
2 tablespoons coconut oil
cumin and turmeric
dried thyme and rosemary (optional) or fresh parsley
Bring the leftover rice/beans to a simmer in 1/2 a 2-quart-sized pot. Allow to simmer a few minutes to further soften the rice/beans. Then add in the onion, garlic, celery, coconut oil and spices and simmer until the onions are becoming translucent. Add the remaining ingredients and simmer a couple of minutes. Turn off the heat and serve immediately while veggies are at peak color.
Alternately, put the veggie stew into a blender and blend to a smooth creaminess
and serve immediately while hot and full of freshly cooked veggie flavors.
Garnish the blended soup with diagonally cut green onions. Serve.