Ingredients
Scale
- 2 tbsp olive oil
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 2 medium carrots, diced
- 2 stalks celery, diced
- 1 medium zucchini, chopped
- 4 cups low-sodium vegetable broth
- 1 cup cooked rice (any variety)
- 1 can (13.5 oz) full-fat coconut milk
- 1 tsp dried thyme
- Freshly cracked black pepper to taste
Instructions
- Heat olive oil in a large pot over medium heat. Sauté onion and garlic until fragrant and translucent, about 5 minutes.
- Add diced carrots and celery; cook for another 5 minutes until softened. Stir in chopped zucchini.
- Pour in vegetable broth and bring to a gentle simmer.
- Incorporate cooked rice and coconut milk; allow to simmer for an additional 10 minutes.
- Season with dried thyme and freshly cracked black pepper to taste.
- Serve warm, garnished with fresh herbs if desired.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main
- Method: Stovetop
- Cuisine: Comfort Food
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 325
- Sugar: 4g
- Sodium: 480mg
- Fat: 18g
- Saturated Fat: 15g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 4g
- Protein: 7g
- Cholesterol: 0mg
Keywords: Feel free to substitute any seasonal vegetables for added nutrition and flavor. For an extra kick, consider adding cayenne pepper or fresh basil. To make it heartier, toss in cooked chicken or turkey.