AuthorSarah Miller, RDDifficultyBeginnerLooking for an easy, warm and cozy hearty vegan soup? This recipe for my favorite spicy soup does not disappoint.
Ingredients
Directions
In a medium sauce pan bring veggie stock to boil.
Add Right Rice and turn off heat. Let sit for 7 minutes.
While rice is sitting, blend garbanzo beans, tomatoes, garlic, onion powder, and crushed red pepper flakes for ~20 seconds (smooth enough that there’s no large chunks but not perfectly smooth).
Once 7 minutes passes, add 1/2 bag of frozen corn and 1/2 bag of frozen peas (can add more or less depending on personal preference).
Stir in blended bean/tomato mixture.
Turn heat back on to medium-medium high heat and cook until slow simmer; stir occasionally.
Remove from heat.
Divide into bowls and stir in nutritional yeast as desired
Tips
- What is Right Rice? My favorite high protein, vegan, and gluten-free substitute for regular rice.
- You can add more or less veggie broth depending on how liquid or stew like you want your soup.
- Nutritional yeast can be omitted if preferred, but I find that it really brings out a cozy, warm flavor.
- Add more or less chili pepper flakes depending on how spicy you like.
Ingredients
Directions
In a medium sauce pan bring veggie stock to boil.
Add Right Rice and turn off heat. Let sit for 7 minutes.
While rice is sitting, blend garbanzo beans, tomatoes, garlic, onion powder, and crushed red pepper flakes for ~20 seconds (smooth enough that there’s no large chunks but not perfectly smooth).
Once 7 minutes passes, add 1/2 bag of frozen corn and 1/2 bag of frozen peas (can add more or less depending on personal preference).
Stir in blended bean/tomato mixture.
Turn heat back on to medium-medium high heat and cook until slow simmer; stir occasionally.
Remove from heat.
Divide into bowls and stir in nutritional yeast as desired
