Curry Vegetable Soup with Rice Milk and Bulgur

Ingredients

• 470 ml Zucchini, chopped
• 240 ml Cauliflower, cut into florets
• 470 ml Home made vegetable stock
• 2 g Rice drink, Alpro, unsweetened
• 240 ml Green peas, frozen
• 1 tbsp Olive oil
• 1 pcs Red bell pepper, finely diced
• 1 tbsp Curry powder, mild
• 1/4 tbsp Fresh coriander, chopped
• 140 g Bulgur, dry

Method

1. Heat olive oil in a saucepot over medium-high heat.
2. Add the bell pepper and cook until tender, for 5 minutes.
3. Add the zucchinis, cauliflower, cilantro, vegetable stock, rice milk, and curry powder.
4. Bring to a boil and reduce heat.
5. Add the peas and cook for 2 minutes.
6. Add bulgur and simmer the soup for 10 minutes.
7. Serve warm.