Curried Vegetable-Rice Soup Photo
Curried Vegetable-Rice Soup

Prep and Cook Time 16 minutes

YIELD Makes 4 servings

INGREDIENTS

1 package (16 ounces) frozen vegetable medley, such as broccoli, cauliflower, sugar snap peas and red bell peppers
1 can (about 14 ounces) vegetable broth
3/4 cup uncooked instant brown rice
2 teaspoons curry powder
1/2 teaspoon salt
1/2 teaspoon hot pepper sauce or to taste
1 can (14 ounces) unsweetened coconut milk
1 tablespoon fresh lime juice

PREPARATION:

  1. Combine vegetables and broth in large saucepan. Cover; bring to a boil over high heat. Stir in rice, curry powder, salt and pepper sauce; reduce heat to medium-low. Cover and simmer 8 minutes or until rice is tender, stirring once.
  2. Stir in coconut milk; cook 3 minutes or until heated through. Remove from heat. Stir in lime juice. Ladle into shallow bowls and serve immediately.
Lighten Up
For a less rich soup with less fat and calories, substitute light unsweetened coconut milk. Most large supermarkets carry this in their international foods section.
This recipe appears in: Asian
NUTRITIONAL INFORMATION:
Fiber 4 g
Carbohydrate 32 g
Saturated Fat 19 g
Total Fat 22 g
Calories from Fat 56 %
Calories 343
Protein 6 g
Sodium 774 mg
DIETARY EXCHANGE:
Fat 4-1/2
Vegetable 2
Starch 1

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