Spicy Tomato-Rice Coconut Cream Soup with Zucchini, Beans & Cilantro
- Time
- 40 min
- Serves
- 4
- Style
- Default
Ingredients
- 1 cupbasmati rice
- 2 (15 oz) canscannellini (white kidney) beans
- 32 fl ozchicken or vegetable broth
- 1 small bunchcilantro
- 1 (13.5 fl oz) cancoconut milk
- 2 (14.5 oz) cansdiced tomatoes
- 4 clovesgarlic
- 2 (1 inch) piecesginger root
- 1 mediumyellow onion
- 2 mediumzucchini squash
- chili-garlic sauce
- salt
- virgin coconut oil
Cookware
- can opener
- chef's knife
- colander
- cutting board
- garlic press (optional)
- grater (optional)
- hand or regular blender
- ladle
- large pot
- measuring cups
- measuring spoons
- stirring spoon
Per serving
- Calories
- 702
- Protein
- 24g
- Carbs
- 90g
- Fat
- 31g
- Fiber
- 15g
- Sodium
- 406mg
Method
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