This recipe is gluten free and vegan
2 cups Walnuts
Rice (1 cup cooked per serving)
2 sweet potatoes
2 cups celery with leaves
2 cups onion
1 sweet Italian pepper
2 cups summer squash
1 -2 cups each chopped kale, spinach, and arugula
4-6 garlic cloves minced
1 large can coconut milk
Herb:: parsley, sage, rosemary, thyme
Salt and pepper to taste
*optional step* Add 4 cups water to a large soup pan along with fresh herb bundle of parsley, sage, rosemary, and thyme. Bring water to a boil then let simmer for 15-20 minutes. Strain out plant material with a large spoon or pasta ladle.
*optional step* In a medium frying pan, sauté chopped onion, minced garlic, and chopped walnuts on medium heat until slightly browned. Add to herbal broth.
Peel and chop remaining vegetables and greens. Add to soup pan and stir. Add salt and pepper to taste and water as needed to cover the vegetables. Simmer on low heat until vegetables are cooked through. Add coconut milk and simmer for 5 more minutes.
In a medium to large soup bowl, add one serving of cooked rice. Ladle soup over cooked rice and enjoy.
If you don’t have time to make the herbal broth or sauté the onions, garlic, and walnuts, that’s ok! Add the onions, garlic, and walnuts directly to the soup pan with the rest of the ingredients and season to taste with dried spices from your pantry.
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