I can’t wait to share with you this crazy delicious autumn soup with vegetables, rice and red curry paste. An autumn gorgeousness, full of lovely colors and flavors. Such a yummy combination of mangold leaves, green beans, peas, beetroot, carrots and red peepers, mixed with rice and flavored with our favorite red curry paste. I’m so happy the kiddos just loved it!
Almost all veggies here are homegrown, freshly picked from Toni’s parents lovely garden. Therefore, this vegan autumn soup is simply irresistible : ) We’re so lucky to eat organic fruits and vegetables, grown by grandma and grandpa with so much love and care.
Ingredients for Autumn soup with vegetables, rice and red curry paste:
250 g mangold leaves
1 cup green beans
1/2 cup peas
1 beetroot, chopped
1 carrot, sliced
1 red pepper, roughly chopped
1 onion, finely chopped
2-3 cloves of garlic, peeled and minced
1 piece ginger root (peeled and chopped )
1 tbsp. coconut oil
1 tsp. red curry paste
1/2 tsp. turmeric
salt to taste
Instructions for Autumn soup with vegetables, rice and red curry paste:
1. Heat up the coconut oil in a large saucepan. Sauté the onion for a few minutes, then add the carrots and let cook for another minute. Add the garlic and cook until caramelized.
2. Put the rice as well as the green beans, peas, chopped beetroot, chopped red pepper and ginger root in the saucepan. Add water and bring to boil.
3. Cover and cook on a medium low heat. Once the veggies and rice are nearly cooked, add the mangold leaves to the mixture. Season with red curry paste, turmeric and salt to taste. Cook for another 8 – 10 minutes until the mangold is tender.
4. Serve warm.
This super yummy and healthy autumn soup is one of our favorite vegan dishes this season. The exotic flavor is simply irresistible! The perfect way to warm you up in the cold and gloomy weather : )
Photo credit: Tofobo Family ©