Vegan “chicken” rice soup
Recipe
0
Prep Time
0
Cook Time
Serves
4
4 - 6 People
Difficulty
0
Beginner
Ingredients
1 small red onion
1/2 cup diced celery
1 cup chopped carrots
1 cup cooked chickpeas
1/2 cup dry coral lentils
1 1/2 cup diced potatoes
4 cups vegetable stock
1 tbsp corn starch mixed with water to make a paste
1 tbsp soy sauce
salt and pepper taste
olive oil
1 tsp dried oregano
1 tsp dried thyme
1 tsp dried basil flakes
1-2 crushed garlic flakes
brown rice to serve
2 cups baby spinach leaves
400ml coconut milk
bread to serve
Method
- Heat up a big pot to cook the soup in, or make use of an Instant pot and place the setting to sauté for 15 minutes.
- Add a generous dollop of olive oil, add in the spices, garlic and the onion and sauté until brown. Add the rest of the dry ingredients and sauté for a few minutes more.
- Add in the stock, corn starch paste and some of the coconut milk.
- Slow cook the soup for about 20-30 minutes until the carrots and potatoes are soft,
- Lastly stir in the baby spinach leaves until wilted, serve the soup with the brown rice, toasted bread and extra coconut milk.
