VEGAN STUFFED PEPPER SOUP
You won't miss the meat in this hearty vegan soup inspired by stuffed peppers. Cut day-of prep time by making a big batch of rice in advance and using it in multiple meals.
Provided by Karielyn Tillman
Time 25m
Number Of Ingredients 11
Steps:
- Prepare the rice: prepare and cook (2) cups of brown rice, according to your preferred method or package instructions.
- Prepare the veggies: dice the onions, red bell peppers and tomatoes; chop the fresh parsley.
- Add the avocado oil, diced onions and garlic to a medium sized pot and sauté on medium/high heat for about 2 - 3 minutes, or until the onions are soft.
- Add the bell peppers, tomatoes, parsley, Himalayan pink salt, cayenne pepper, tomato paste, veggie broth and cooked rice; simmer uncovered on low/medium heat for 10 - 15 minutes, stirring occasionally. Adjust the seasonings to your preference and veggie broth to get the consistency you prefer.
- Optional: Garnish with extra chopped parsley.
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