Vegan Veggies & Black Rice Soup.
It’s the soup season and my fav one! This is the simplest and yummiest one pot meal/soup that makes a perfect lunch or dinner option. Add whatever seasonal veggies are handy. I have used black organic rice to make this but feel free to use any rice of choice. Just account for the cooking time and the extra water that it would need.
Recipe – Serves 2
1/4 cup carrots – finely chopped
1/4 cup red bell peppers – fine chopped
1/2 piece or 1/4 cup onions – fine chopped
1 tsp garlic – finely chopped
3/4 tsp ginger – finely chopped
1/2 cup button mushrooms – quartered
1/3 cup black rice – soaked for 30 mins
200 ml coconut milk
1/2 – 3/4 tsp salt
1/2 tsp black pepper- crushed
1/8 tsp mixed dried herbs
1/4 tsp soy sauce
1/2 tsp sriracha sauce
1 tsp nutritional yeast (optional)
2.5 cups water/homemade veggie stock
1 tbsp olive oil
Garnish – parsley, thick coconut milk, crushed black pepper, sautéed mushrooms (optional)
Heat olive oil in a stock pot. Sauté ginger and garlic for a min or until the garlic begins to change colour.
Add the onions and sauté for another min. Mix in all the vegetables and on medium high heat sauté them for 3-4 mins.
Pour in the water and stock . Add the uncooked rice.
Let it come to a boil and then cover and cook the veggies for approx 20 mins or until the rice is cooked through. (If using cooked rice to make this, use less water and reduce the cooking time; also add the rice towards the end once the veggies are cooked).
Once the rice and veggies are cooked, then add coconut milk, soy sauce, sriracha sauce and nutritional yeast (if using). Stir continuously until the soup just begins to boil. Lower the heat and let it simmer for 5 mins or until it reaches the desired consistency. Add black pepper and dried herbs. Taste and add salt accordingly.
Garnish and serve!
You may also like –