African Curried Coconut Soup with Chickpeas

We had this last night and it was wonderful -- a great meal on a cold, fall evening.


2 Tbs. oil
1 onion, chopped
1 red pepper, chopped
1 jalapeño, seeded and chopped
4 large garlic cloves, crushed
32 oz low-sodium vegetable or chicken broth
2 cans chickpeas (15 oz), rinsed and drained
1 cup chopped tomatoes (if canned, drain)
1 1/2 tsp. curry powder
1/2 tsp salt
Freshly ground black pepper
1 can light coconut milk (14 oz)
1 cup brown rice
2 Tbs chopped fresh cilantro or parsley

1. In large stock pot, heal oil. Add the onion, red pepper and jalapeño; cook, stirring periodically until softened, about 5 minutes. 
2. Add the garlic and cook, stirring constantly, 1 minute. 
3. Add the broth, chickpeas, tomatoes, curry powder, salt, black pepper and rice, bring to a boil over high heat.
4. Reduce heat to low, cover and cook 30 minutes until rice is done.
5. Add the remaining ingredients and cook, stirring occasionally until heated through, about 5 minutes.

broccoli soup

1/4 onion

2 carrots

1 celery stalk

3 small potatoes

5 cups vegetable broth plus 1 cup water

1 bay leaf

4-5 cups head of broccoli chopped

2 teaspoon kosher salt

fresh ground pepper to taste

1 teaspoon curry powder

cheddar cheese (optional)

Saute onion, carrot and celery in about 1/4 cup of vegetable broth until tender. add salt, pepper and curry and mix together. Add vegetable broth, water, potato, bay leaf and broccoli. Cook until potato is tender, about 30-45 minutes. Remove bay leaf and blend with an immersion blender. Serve as is or add a few tablespoons of cheddar cheese to each bowl to make broccoli cheddar soup. This soup is healthy, quick, easy and yummy.