Curried Vegetable-Rice Soup
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Curried Vegetable-Rice Soup
Prep and Cook Time 16 minutes
YIELD Makes 4 servings
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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:
- 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.
- 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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