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.
Recipe information
Total Time
25 minutes
Ingredients
Ingredients
Preparation
Directions
Step 1
Prepare the rice: prepare and cook (2) cups of brown rice, according to your preferred method or package instructions.
Step 2
Prepare the veggies: dice the onions, red bell peppers and tomatoes; chop the fresh parsley.
Step 3
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.
Step 4
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.
Step 5
Optional: Garnish with extra chopped parsley.
Recipe notes
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