Slow Cooker - Curried Coconut Vegetable Soup
With a fantastic curry flavor, this vegetable soup will become a regular on your table.
Servings: 6 people
Calories: 423kcal
Ingredients
- 1 tablespoon olive or coconut oil
- 2 leeks white and light green parts, sliced
- 2 stalks celery chopped
- 2 cloves garlic minced
- 1 sweet potato peeled and diced
- 12 ounces kale or spinach chopped
- 2 tablespoons curry powder
- 15 ounces black beans can, rinsed and drained
- 3 cups vegetable stock
- 1 cup brown rice cooked
- 1 cup lite coconut milk
- 1 lime juiced
- sea salt to taste
- black pepper fresh ground, to taste
Instructions
- Heat a large skillet over medium heat. Add the oil, followed by the leeks and celery. Cook for 4-5 minutes until soft and add the garlic. Cook for 30 seconds and add the sweet potatoes. Cook for about 2 more minutes until potatoes are slightly browned. Add the kale or spinach and the curry powder and combine until wilted. Season with salt and pepper. Transfer this mixture to your slow cooker.
- Add the black beans and vegetable broth and turn the slow cooker on low heat. Cook for 2-3 hours on low. About 15-20 minutes before serving, add the brown rice, coconut milk and lime juice. Continue to cook until flavors are combined. Taste, season with more salt and pepper if desired and serve.
Nutrition
Serving: 1cup | Calories: 423kcal | Carbohydrates: 50g | Protein: 20g | Fat: 13g | Saturated Fat: 1g | Sodium: 84mg | Fiber: 15g | Sugar: 4g |
| SmartPoints (Freestyle): 12
SmartPoints (Freestyle): 12
SmartPoints (Freestyle): 12