12:16 PM | | 2 Comments
So many of my recipes are born out of an abundance of ingredients I have to use before they go bad and/or leftovers that need to be combined to make a new meal. I happened to have an open container of tomato paste, crushed tomatoes, some leftover brown rice and a craving for soup and thus this creation was born. This particular combination was so warming and delicious, I plan to make it all winter long as it was simple, quick and satisfying.
Spicy Tomato Cilantro Soup
3 tbsp olive oil
1 medium onion
4 cloves of garlic
2 celery sticks including the leaves
1 large can of crushed tomatoes
1/2 small can of tomato paste
1 1/2 tsp of evaporated cane juice
2 cups of rice milk (or dairy-free milk of choice)
large pinch of paprika
large pinch of cayenne
fresh pepper and sea salt
2 cups of cooked brown rice (optional)
a bunch of chopped cilantro
Warm olive oil in a soup pot and add the onions, garlic, celery and carrots. Saute on medium heat with a bit of salt until fragrant and softened. Add the crushed tomatoes, tomato paste and sugar and cook partially covered for at least 10 minutes or until flavors are combined. Using an immersion blender, puree soup contents until smooth. Add rice milk, lower heat and cook for 5-10 minutes. Add dried spices and rice, if using. Cook until warmed through. Add cilantro and serve.
Servings: 5-6 large bowls
Prep and Cooking Time: 30-45 minutes
The first time I was offered nutritional yeast on popcorn I looked at my friend like he was crazy. What on earth was that weird yellow stuff...
I created this recipe on Cinco de Mayo to serve with refried beans, fresh salsa and corn chips. Ok, and margaritas. The result was delicious...
Ever since first having this simple dish at The Bye and Bye in Portland, I have become obsessed with eating it as often as possible. It'...
Oh how I love a plate of black eyed peas, brown rice, roasted brussel sprouts and bbq tofu. It is such a comforting combination of flavors a...
I'm convinced that there is no wrong way to make a soup. I rarely start out with a clear intention in mind but as I start chopping and p...
I came up with this spicy spread to add a kick to my TLT sandwich (recipe to follow). I'm working on making my own chipotle sauce but in...
I'm The Spicy Vegan. I love spice in everything I eat and drink, including hot chocolate and cocktails. I live for fresh hot peppers but...
Chick Peas and lentils are easily two of my favorite legumes. I love their versatility in soups, pasta dishes, over rice, pureed for dips an...
I used to hate mushrooms. It was a vehement hate until one day when I was 21 somebody forced me to try a mushroom rosemary cream sauce. I w...
I'm a big believer in making everything from scratch as often as possible. I also believe emergency food can save your day, which is wh...