MATERIALS
Makes 4-6 servings
1 cup uncooked brown rice
2 onions, sliced into rings
1 carrot, diced
3 celery stalks, diced
2 sweet potatoes, chopped
2 tsp garlic, minced
28 oz diced tomatoes
1 cup water (or veggie broth)
1 tbsp curry powder
1 tsp salt
1/4 tsp pepper
1/3 cup peanut butter
1 cup light coconut milk
1 can chickpeas, drained and rinsed
2 cups spinach, chopped
PROCEDURE
Prep: Prepare brown rice according to package directions.
1. Add all ingredients to pot and cook over high heat until it boils, 10-15 minutes.
2. Turn heat down and simmer for 20-30 minutes, or until sweet potatoes are tender.
3. Taste and adjust seasonings as necessary. Serve over brown rice.
THE RUNDOWN
Quickly feed a crowd with this hearty soup. Easy to pull together with minimal dishes. Perfect for warming you up on a chilly day.
Adapted from: PlantPure Nation Cookbook