Carrot ginger bisque with rice and greens
A warming soup from a can of bisque that needs nothing but rice and a vegetable to turn into dinner. The coconut and tahini make it rich enough to anchor a bowl, and the ginger hums beneath the sweetness of carrot.
About 350 calories a serving, 13 g protein, 49 g carbohydrate, 11 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.
To buy
- 4 ounces greens, such as spinach or chard
From your shelf
- 1 can, 16.3 oz Pacific Foods organic carrot ginger bisque, plant based
Staples
- 1/2 cup rice
- to taste salt
- to taste pepper
- 1 tablespoon oil
- Put 1 cup water in a small pot with a pinch of salt and bring to a boil. Stir in 1/2 cup rice, cover, and lower the heat to a bare simmer. Cook until tender, about 15 minutes, while you handle the soup and greens.
- Heat 1 tablespoon oil in a larger pot over medium heat. Roughly chop 4 ounces of greens and add them to the pot with a pinch of salt and pepper. Stir until they wilt, about 2 minutes.
- Pour the contents of the bisque can into the pot with the greens. Add 1 cup water and stir well. Bring to a simmer and cook for 3 minutes to warm through, tasting as you go and adjusting salt and pepper.
Note Swap the greens for shredded cabbage, diced celery, or diced fennel. Leftovers keep in the fridge for three days and freeze for a month. Serve with crusty bread or stir the cooked rice into the bowl to thicken the soup.
On the label
INGREDIENTS: WATER, CARROTS*, ONIONS*, CANE SUGAR*, CORNSTARCH*, CREAMED COCONUT*, TAHINI (ROASTED SESAME SEEDS*)*, SEA SALT, GINGER*, ROASTED GARLIC PUREE*, SPICES*, CINNAMON*, CAYENNE PEPPER*. *ORGANICCONTAINS: SESAME, COCONUT
Pacific Foods, prepared soups, serving 240 MLT, package 16.3 ONZ. Ingredients as printed on the label.
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Cooks as plant-based meat, carrots, ginger. Half of it left? Use up the plant-based meat.