This luscious soup pairs colorful vegetables with a spicy coconut broth. To make it more substantial, add the optional kidney beans. Some cooked rice added to the bottom of each bowl is another good addition for turning it into a one-dish meal. This recipe is from Vegan Fire & Spice* by Robin Robertson © 2008, Vegan Heritage Press. Photo by Evan Atlas.
Serves: 4 or more
- 1 tablespoon olive oil
- 1 yellow onion, chopped
- 3 garlic cloves, chopped
- 1 sweet potato, peeled and cut into small dice
- 1 red bell pepper, chopped
- 1 hot chile, seeded and minced
- 1 ½ cups fresh diced tomatoes
or 1 (14.5-ounce) can diced tomatoes, drained
- 3 cups vegetable broth
- ½ teaspoon fresh minced or dried thyme, or to taste
- ⅛ teaspoon ground allspice
- 1 (13.5-ounce) can unsweetened coconut milk
- 1 bunch spinach, coarsely chopped
- 1 bunch Swiss chard, coarsely chopped
- Salt and freshly ground black pepper
- 1 ½ cups cooked or 1 (15-ounce) can dark red kidney beans,
drained and rinsed (optional)
- Cooked brown rice (optional)
Heat the oil in a large pot over medium heat. Add the onion, garlic, sweet potato, bell pepper, and chile. Cover and cook until softened, 10 minute. Stir in the tomatoes, broth, thyme, and allspice, and bring to a boil. Reduce the heat to low and simmer until the vegetables are tender, about 15 minutes.
Stir in the coconut milk and greens and season to taste with salt and pepper. (The amount of salt you need will depend on the saltiness of your broth.) Continue to cook until the greens are wilted, pushing them down to cover with the broth, about 10 minutes.
Stir in the kidney beans, if using. Taste and adjust seasonings. To serve ladle into soup bowls over a large spoonful of cooked rice, if using.
- For more delicious stews from around the world, see Global Stews.
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