Saturday, December 28, 2013

Chunky Curried Vegetable and Rice Soup


I wanted to make a soup that didn't have saturated fat in it. I used white rice, water, a can of diced tomatoes, half of a bag of frozen vegetables, fresh chopped celery, curry, salt, and pepper to make this soup. I made banana muffins to accompany the soup. The sweetness of the muffins helped balance out the spiciness of the soup. Anthony and I really enjoyed the combination.

The next few days we enjoyed the leftover soup. The rice had absorbed the liquid of the soup turning it into more of a rice pilaf. We stuffed this rice pilaf in soft tortillas.