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DSCF4763My editor had a full plate and was unable to give this post the once over before going to press. As a student, math was my forte and writing and grammar were the bane of my existence! If something needs correcting or clarity is needed, please leave a comment. I take no offense!…

Having the need to decompress coupled with a sale on red peppers at the local supermarket, I set to work doing what I love most, cooking up a batch of soulful soup.

I posted a similar rendition of this recipe awhile back, which was an Elway adaptation, but it turned out to be a bit of a disappointment.
More than enough time had passed and it was past due to put my spin on it.

I wanted to give my version a bit of a kick while keeping it simple and decided to build flavor with Indian-based ingredients.

What really brought this dish home was the coconut vinegar. It was instrumental in enhancing the flavors of the soup and, as a bonus, has many health benefits.

Coconut vinegar does not have a coconut flavor, is loaded with minerals (potassium, phosphorus, iron, magnesium, zinc, manganese and copper) and contains 17 amino acids (protein), 9 of which are the essential amino acids and 8 nonessential.
Add a small amount to each bowl prior to serving.

Serves 6-10.

Ingredients:
8 -10 red peppers, roasted
2 sweet onions, roasted
1 bulb of garlic, roasted
8 cups vegetable broth or water
1 tbsp hot curry powder
2 tsp garam marsala
28 oz can fire roasted tomatoes
1 cup brown rice, dry
15 oz can coconut milk
1 head broccoli, chopped similar to size of tomatoes
1 tsp- 1 tbsp sea salt, start small and adjust as soup simmers
cracked pepper, to taste
dollop – 1/2 tsp coconut vinegar or apple cider vinegar

Directions:
Peel onions, halve, and apply a small amount of coconut oil to outer layer. Lightly salt and pepper.
Cut top off of the garlic bulb and wrap in foil.
Roast peppers, onions (face down) and garlic in 450° oven for 30 minutes or until browned.
Periodically, check peppers and rotate as the sides begin to brown.
Onions may finish before red peppers. Begin watching around the 20 minute mark.
Remove red peppers and onions, cover and set aside.
Keep garlic in oven for an additional 30 minutes (for a total of 60 minutes).
Add 1 cup dry rice to 2 cups of boiling water. Cook for 30-45 minutes or until rice is tender. Set aside.
Once cooled, skin and seed the peppers.
Skin garlic.
Coursely chop onions.
Combine peppers, garlic, onions, water or broth and spice. Process in a vitamix or high speed food processor.
Add tomatoes, rice, coconut milk, salt and pepper.
Simmer.
Add broccoli and continue simmering for about 2 hours or until broccoli is tender.
Adjust seasoning as it simmers.
Scoop into bowls and add small amount of vinegar to each bowl.
Enjoy!

What is your favorite soup to consume during the winter season? Please leave a comment…

 

 

 

 

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