Summer season, means new soups on my S.O.U.P. Cleanse menu. We have a few rules around my program – every soup must be nutrient dense, they must have a balance of healthy fats, protein, complex carbohydrates, and most importantly they must be delicious! The goal is to keep you satiated and satisfied, with an understanding that eating plant-based is easy to do. For summer 2016, we’re bringing on board my new favorite – Coconut Lemongrass Soup with Black Forbidden Rice.
Lemongrass is known for its distinct lemon aroma and citrus flavor, this herb is cleansing and flushes toxins from the body. Combining lemongrass with creamy coconut milk, fresh squeezed lemon juice, and charred onions makes for a rich broth, light enough for summer but rich in flavor.
Lemongrass Coconut with Forbidden Rice Soup
1 cups black forbidden rice (pre-cooked)
3 onions, charred (see below)
2 T. coconut oil
3-4 stalks fresh lemongrass, chopped
2-3 cloves garlic, chopped
½ T. curry powder
½ T. sea salt
½ cup fresh lemon, juiced
1 split lemon, cut into halves
2 – 15 oz. containers of organic coconut milk
1-48 oz organic vegetable broth
Preheat oven to 475 degrees. Cook rice according to package directions, do not overcook. Toss onions in coconut oil and lay in thin layer on a sheet pan, char onions in oven on 475 for 15 minutes, turn once and char on other side.
Sautee finely diced lemongrass in coconut oil, add garlic, curry powder, and sea salt. When lemongrass has softened approx. 3 minutes, add lemon juice and lemon halves. Add in coconut milk and vegetable broth. Simmer for flavor approx. 15 minutes, then strain lemongrass out (optional, depending on texture you prefer). Add the charred onions and rice to the strained broth, check seasonings.
*Garnish with optional fresh cilantro or sliced fresno chilis