Vegetable coconut curry soup
with brown rice and seasonal vegetables
This ultra-creamy coconut curry brown rice soup is both vegan and simple. It is full of seasonal vegetables and brings forward a fantastic blend of Asian flavours and aromas.
Nice and quick!
Not included: olive oil, salt, pepper
* More information about the ingredients are available upon request.
Wash all the vegetables. Peel the onion and carrot. Cut the carrot into 4 parts lengthwise and then into small pieces of approx. 1/2cm. Finely chop the onion, garlic and ginger without its skin. Cut the leek into thin slices. Dissolve the vegetable broth in 1 litre of boiling water.
Heat a tablespoon of olive oil in a medium-size pot and add the onion, garlic and ginger. Stir for 3 minutes and add the leek. Let it cook for another 3 minutes while stirring. Add the brown rice, carrot, cumin and curry powder, and stir for 2 minutes to prevent it from sticking. If necessary lower the heat. Add the vegetable broth, season to taste and let it cook over medium heat for 15 minutes.
Wash the mushrooms and green beans and cut them into 4 parts. Drain and wash the chickpeas. Heat 1 tablespoon of olive oil in a frying pan and sauté both vegetables together for 3 minutes.
When the 15 minutes of cooking have finished, add half of the mushrooms and beans, the coconut cream and the chickpeas. Stir it and let it cook for another 10 minutes.