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Curried Vegetable-Rice Soup

  • 4servings
  • 343calories

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Source: recipes.howstuffworks.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Carbohydrates, Cellulose
VitaminsB1, B6, H, C
MineralsNatrium, Fluorine, Chromium, Calcium, Potassium, Iron, Magnesium, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 package (16 ounces) frozen vegetable medley, such as broccoli, cauliflower, sugar snap peas and red bell peppers

  2. 1 can (about 14 ounces) vegetable broth

  3. 3/4 cup uncooked instant brown rice

  4. 2 teaspoons curry powder

  5. 1/2 teaspoon salt

  6. 1/2 teaspoon hot pepper sauce or to taste

  7. 1 can (14 ounces) unsweetened coconut milk

  8. 1 tablespoon fresh lime juice

Instructions Jump to Ingredients ↑

  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.

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