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Sunday, January 26, 2014

Sweet Potato, Brown Rice, and Shiitake Soup

Serves 3 – 4
Takes about 45 minutes

I thought up the idea for this soup and was craving it before I had even actually made it. It turned out to be just as good as I had hoped. I eat rice with soup but I don’t often cook the rice into my soup. It adds a nice chewiness.


¾ cup brown basmati rice
4 cloves garlic, finely chopped
2 tbsp fresh ginger, finely chopped
1 tbsp olive oil
5 cups vegetable broth (a boullion cube works fine)
1 ½ tbsp tomato paste
3 small sweet potatoes, peeled and diced
7 oz shitake mushrooms, diced
6 – 8 green onions, finely sliced
1 tsp thyme
1 tbsp nutritional yeast
½ tsp turmeric powder
Salt to taste (depends on saltiness of your vegetable broth)

1. Heat the olive oil in a large pot. When hot, add in the garlic and ginger.  Saute until the garlic starts to lightly brown, about a minute or two. Add rice, vegetable broth, and tomato paste to the pot. Stir so that there are no lumps of tomato paste. Bring to a boil. Lower heat, cover pot, and simmer for 25 minutes.
2. Add in the sweet potatoes and raise heat so that soup starts to bubble again. Cook on medium heat for 8 minutes.
3. Add shitake mushrooms. When soup starts to bubble again, cook for another 5 minutes.
4. Stir in the green onions, thyme, nutritional yeast, and turmeric. Cook briefly for 2 minutes. Remove from heat and serve hot.

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