Almond Rice Soup
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- 2 tablespoons coconut oil
- 2 cups crushed tomatoes
- 3/4 c almond butter
- 2 cups cooked rice
- pepper to taste
- 2 large onions, diced
- 2 large bell peppers, diced 1/2-inch chunks
- 2 tsp chopped ginger
- 2 yams, peeled and cut into 1-inch chunks
- 3 lg garlic cloves, finely chopped
- 1/4 tsp cayenne
- 5 cups water
- 1 block tofu
- 1 cup sliced green onions
- Salt to taste
1)Warm oil in a soup pot on high heat. Add the onions, peppers, ginger, and yams, and saute, stirring frequently til onions begin to color (8-10 min), add the garlic after the first 5 min. Add salt, pepper, and cayenne to taste, and cook a few minutes longer.
2)Add the tomatoes. Scrape the pot to lift brown bits from the bottom. Add the water or stock, bring to a boil, then lower heat and simmer, covered, for 25 min.
3)Add almond butter and cook, stirring, until it has dissolved.
4)Remove 2 c of the soup and purée until smooth. Return this mixture to the soup and add tofu. Taste and add cayenne and salt if desired.
5)Serve with 1/3 c rice mounded in each bowl and plenty of green onions scattered over the top.