Spicy Tomato-Rice Coconut Cream Soup with Zucchini, Beans & Cilantro

Directions

1. 1. Prep all fresh produce: rinse cilantro, peel garlic and ginger, and dice the onion; keep zucchini ready for later.
2. 2. In a medium saucepan over medium heat, swirl in the virgin coconut oil and add garlic, ginger, onion, chili-garlic sauce, and a pinch of salt; cook until the onion starts to soften, about 3–4 minutes.
3. 3. Pour in the broth, diced tomatoes, and coconut milk; bring to a boil, then lower the heat and simmer gently for 5 minutes.
4. 4. While the soup simmers, trim and halve the zucchini, then slice into half-round pieces; drain and rinse the beans.
5. 5. Purée the soup with an immersion blender or regular blender until smooth; return it to the pan and stir in the zucchini, beans, and rice.
6. 6. Bring the mixture back to a boil, then reduce to a simmer, cover, and cook until the rice is tender, about 15–18 minutes, stirring occasionally.
7. 7. Slice cilantro leaves from the stems, discard stems, and finely mince the leaves.
8. 8. Serve the soup divided into bowls and top with minced cilantro.