This healthy soup, good any time of year, is from The 30 Minute Vegan’s Soups On! - A must have cookbook for every soup lover.

 

• 4 1/2 cups vegetable stock or water

• 1 (15-ounce) can coconut milk

• 3/4 cup uncooked white basmati rice

• 1 1/2 cups diced yellow onion

• 1/2 cup diced celery

• 4 large garlic cloves, pressed or minced

• 1 1/2 teaspoons finely chopped fresh thyme, or 1/2 teaspoon dried

• 1 cup diced carrot

• 1 (15-ounce) can red kidney beans, rinsed and drained well, or 1 1/2 cups cooked

• 1 cup fresh or frozen corn

• 2 tablespoons finely chopped fresh flat-leaf parsley

• 2 teaspoons sea salt, or to taste

• 1/4 teaspoon ground black pepper

• 1/4 teaspoon crushed red pepper flakes (I omit)

• 1 tablespoon wheat-free tamari or other soy sauce (optional)

• 1/4 cup plus 2 tablespoons toasted coconut, for garnish (optional)

•  fresh flat-leaf parsley leaves, for garnish (optional)

 

Place the vegetable stock and coconut milk in a 3-quart pot over medium-high heat. Add the rice and stir well.  Add the onion, celery, garlic and thyme and cook for 10 minutes, stirring occasionally.  Add the carrot and beans and cook for 5 minutes more, stirring occasionally.  Add the remaining ingredients, except the toasted coconut and parsley leaves, if using, and stir well. Garnish each dish with toasted coconut and a parsley leaf.

 

Variations

For a thicker soup, cook for an additional 10-15 minutes.

Add 2 teaspoons freshly squeezed lime juice along with the parsley.

Replace the white basmati with other types of rice or grains such as quinoa or millet.

Replace the red beans with black or pinto beans or black-eyed peas.

Replace the crushed red pepper flakes with 1 teaspoon of seeded and diced hot chile pepper.

Replace the coconut milk with soy, rice, or hemp milk.