Coconut Curry Veggie Soup
- 1 cup uncooked basmati rice
- 2 tablespoons grapeseed oil
- 1 bunch collard greens, stems removed & greens chopped
- 1 bunch broccoli, cut into florets
- 3/4 cup green peas
- 2 cloves garlic, minced
- 1 onion, diced
- 1 red bell pepper, diced
- 1 tablespoon freshly grated ginger
- 3 tablespoon red curry paste
- 2 cans unsweetened coconut milk
- 4 cups vegetable broth
- Juice of 1 lime
- 2 tablespoons chopped fresh cilantro + more for garnish
- salt to taste and crushed red pepper for spice (optional)
- Prepare rice according to package directions and set aside
- In a large stock pot, heat oil over medium-high heat. Add onion and red bell pepper and cook until onion becomes translucent, about 4-5 minutes. Add garlic and ginger cook for about 1 minute more.
- Add vegetable broth and coconut milk. Stir in curry paste one tablespoon at a time, until well combined.
- Bring soup to a boil. Add broccoli, peas, and collard greens and reduce heat to a simmer. Allow soup to simmer until veggies are soft but not over-cooked, 8-10 minutes.
- When veggies are ready, remove soup for heat. Add in salt and crushed red pepper to taste, rice, lime juice, and cilantro.
- Serve immediately.