Coconut Curry Soup
Serves: 4-6
Every ingredient in this curry soup is interchangeable. You can replace the rice with couscous or quinoa, throw in whatever veggies you’ve got on hand, and mix up the spice level to suit your palate.
•1 tbsp canola or vegetable oil (or 3 tbsps water)
•115g (¾ cup) red, white, or yellow onion, diced
•1½ tsp garlic, minced
•150g (1 cup) green or red bell pepper, diced
•400g (14oz) tin diced tomatoes, with juices
•400g (14oz) tin chickpeas, drained and rinsed
•450ml (4 cups) vegetable broth