Soups are an essential part of any meal plan, but they can get boring after a while. You can always throw in a bouquet of veggies for a quick summer soup, but if you are craving a unique, fresh taste that will intensify your taste buds with deliciousness and flavor, this recipe hits the spot.
It’s also easy to make in your slow cooker, so you can start it in the morning, and come home to a delicious and healthy meal with little effort. If you want to skip the step of sautéing the veggies, you can throw everything in the slow cooker for an even easier meal.
1 tablespoon olive or coconut oil
2 leeks, white and light green parts, sliced
2 stalks celery, chopped
2 cloves garlic, minced
1 sweet potato, peeled and diced
12 ounces chopped kale or spinach
2 tablespoons curry powder
1 (15 ounce) can black beans, rinsed and drained
3 cups vegetable stock
1 cup cooked Thai Jasmine rice
1 cup lite coconut milk
Juice of 1 lime
Sea salt and fresh ground black pepper, to taste
Heat a large skillet over medium heat. Add the oil, followed by the leeks and celery. Cook for 4-5 minutes until soft and add the garlic. Cook for 30 seconds and add the sweet potatoes. Cook for about 2 more minutes until potatoes are slightly browned. Add the kale or spinach and the curry powder and combine until wilted. Season with salt and pepper. Transfer this mixture to your slow cooker.
Add the black beans and vegetable broth and turn the slow cooker on low heat. Cook for 2-3 hours on low. About 15-20 minutes before serving, add the brown rice, coconut milk and lime juice. Continue to cook until flavors are combined. Taste, season with more salt and pepper if desired and serve.
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