Speridakis Soup

While visiting friends in Boston last week, I had the exciting opportunity to practice using one of my secret superpowers: Making Food Out Of Anything. Using only ingredients found in my friend’s kitchen, I made this tasty soup for us to eat on my last night before I had to go home.

Obviously, like with any recipe I share, I strongly encourage you to substitute whatever ingredients you like and/or have on hand, which is really the fundamental principle behind Making Food Out of Anything.

I have named this recipe Speridakis Soup, a salute to the name of the street where my friend lives.

1 package rice pilaf (~2 cups cooked; use equivalent amounts of any grain)
1 Tbsp olive oil
1 can black beans
2 cups veg broth
1-2 cups broccoli
1 can coconut milk
3 heaping Tbsp peanut butter
2-3 tsp garlic powder
1 heaping Tbsp cumin
1/2 tsp Chinese 5-spice powder
1/2 cup nutritional yeast
lime juice
balsamic vinegar
salt & pepper to taste

Cook the rice pilaf according to package directions (or prepare whatever grain you’re using accordingly).

Heat the olive oil over medium in your soup pot. Add beans and let them cook for a couple minutes. Pour in the veg broth and turn the heat up just a bit. If you’re using frozen broccoli, add it now, and let it thaw in the broth. Add the coconut milk and peanut butter, stirring thoroughly to make sure the peanut butter is fully mixed in. Stir in the spices and let everything cook together for a few more minutes till the rice is ready, then add the rice to the soup. Add lime juice and balsamic vinegar till you’ve got the flavor you want, and add some salt and pepper if it needs them.

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