Curried Black Rice Soup w/ Green Veggie & Silken Tofu

Well it seems ages since I’ve cooked a meal like this and I know its been ages since I’ve shared something here on Veggie num num!! Cam, Lu and I have been traveling a lot over the past two months. Busy taking Lu on her first tour to meet the extended family 🙂

We headed up north and then took a trip over to beautiful Western Australia to catch up with Cam’s family and have a little peak at the sights. It’s been hectic and fun and with all the traveling I tend to miss the chance to get in the kitchen and cook a simple, wholesome and healthy meal just for us.

Warm curry spices and healthy green veggies are two things that I crave and here they are combined with wholesome black rice and the beautiful texture of silken tofu. If you can’t find black rice simply substitute with brown or basmati (just reduce the cooking time).

This aromatic vegetarian soup recipe is packed with flavour and interesting texture and is a healthy and tasty way to enjoy lots of vitamins and minerals. Served up in big bowls and topped with fresh ingredients this soup is yummy healthy comfort food at its best.

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Curried Black Rice Soup w/ Green Veggie & Silken Tofu
Preparation time: 55mins // Serves 4

  • ¼ cup vegetable oil
  • 1 tbs mustard seeds
  • 1 small brown onion, finely diced
  • a handful of fresh curry leaves
  • 2 tsp cumin seeds
  • 1 tsp garam masala
  • 1 tsp paprika
  • 2 tsp turmeric
  • 1 tsp dark brown sugar
  • 2 red chillies, finely diced (seeds removed if you prefer)
  • 3 garlic cloves, finely diced
  • 5cm (1 inch) piece of fresh ginger, grated
  • 1 lt (1 quart) vegetable stock
  • 2 cups water
  • 1 cup black rice (or brown or basmati)
  • 2 cups of snow peas, sliced in half diagonally
  • 1 bunch of broccolini, cut into florets
  • 300g silken tofu, diced into large cubes

to serve

  • ½ telegraph cucumber, grated
  • 1 red chilli, finely diced
  • ½ cup fresh grated coconut (or use ready shredded coconut)
  • handful of fresh coriander leaves, roughly torn
  • lime wedges

Heat the vegetable oil in a large heavy based pot over a medium/low heat, add the mustard seeds and cook gently until they begin to pop. Add the onion and fry over a medium/low heat until soft.

Add the dry spices and curry leaves cooking over a low heat for a minute or two until fragrant and a paste begins to form. Add the garlic, ginger, chilli and brown sugar and cook for a further minute.

Add the rice and toss to combine. Increase the heat and add the stock and water. Bring to a simmer, reduce heat to very low and allow to gently simmer cover for 30-40 minutes until rice is tender. {If you’re using basmati or even brown rice you probably will not have to cook it for so long. Adjust the cooking time until the rice is tender.}

Just before serving pop the green vegetables into the soup to simmer for only a minute to be sure they do not over cook, you want them to still be a little crunchy.

To serve ladle the soup into large bowls over cubes of silken tofu and top with the grated cucumber, coconut, coriander and chilli to taste, add a squeeze of lime and enjoy!!

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