Spicy Tomato-Rice Coconut Cream Soup with Zucchini, Beans & Cilantro

[Sincerely-Food-Chef]

Ingredients

• 1 cup basmati rice
• 2 (15 oz) cans cannellini (white kidney) beans
• 32 fl oz chicken or vegetable broth
• 1 small bunch cilantro
• 1 (13.5 fl oz) can coconut milk
• 2 (14.5 oz) cans diced tomatoes
• 4 cloves garlic
• 2 (1 inch) pieces ginger root
• 1 medium yellow onion
• 2 medium zucchini squash
• chili-garlic sauce
• salt
• virgin coconut oil

Instructions

1. Wash and dry the fresh produce.
   • 2 (1 inch) pieces ginger root
   • 2 medium zucchini squash
   • 1 small bunch cilantro
2. Peel and mince garlic and ginger.
   • 4 cloves garlic
3. Preheat a large pot over medium heat.
4. While the pot heats up, peel and small dice onion.
   • 1 medium yellow onion
5. Once the pot is hot, add oil and swirl to coat the bottom. Add garlic, ginger, onion, chili-garlic sauce, and salt; cook, stirring occasionally, until onion begins to soften, 3-4 minutes.
   • 2 tbsp virgin coconut oil
   • 2 tsp chili-garlic sauce
   • 1 tsp salt
6. Add broth, tomatoes, and coconut milk to the pot. Bring to a boil over high heat, then reduce heat to low and simmer, stirring occasionally, for 5 minutes.
   • 32 fl oz (4 cups) chicken or vegetable broth
   • 2 (14.5 oz) cans diced tomatoes
   • 1 (13.5 fl oz) can coconut milk
7. Meanwhile, trim and halve zucchini lengthwise, then slice crosswise into half rounds.
8. Drain and rinse beans.
   • 2 (15 oz) cans cannellini (white kidney) beans
9. Purée the soup with an immersion (hand) blender or regular blender. Return puréed soup to the pot and stir in zucchini, beans, and rice.
   • 1 cup basmati rice
10. Bring soup to a boil over high heat, then reduce heat to low. Cover and simmer, stirring occasionally, until rice is tender, about 15-18 minutes.
11. Meanwhile, shave cilantro leaves off the stems; discard stems and mince the leaves.
12. To serve, divide soup between bowls and top with cilantro. Enjoy!