• 1 32 oz box of Vegetable Broth
  • 1 box of Rice-o-Roni rice pilaf (highly recommend not adding season packet)
  • 1-1 1/4 cup of lemon juice
  • 2 cups of coconut milk
  • 5 white fish filets (about 4 oz each)
  • 1 package of edamame
  • 1/2 package of field peas with sprouts (about 1.5 cups)
  • 1 head of broccoli
  • 6 medium carrots
  • 2 yellow bell peppers
  • 12 oz jar of roasted red bell peppers
  • 2 mangos

This is a rice based dish.  As with all rice based dishes, you may want to coat the bottom of the pot with Extra Virgin Olive Oil or EVOO spray.  You don’t want the rice to stick to the bottom of the pot or burn.

You want to average one fish filet per quart expected.  This recipe makes about 5 quarts, so defrost 5 filets of your favorite white fish.  Dice them into small or bite size pieces once defrosted.

Pour the vegetable broth, lemon juice, coconut milk, edamame, rice, seasoning, field peas, and fish into the pot.  It should be on high heat (about level 8-9).  While the rice and edamame tenderize and fish cooks, begin chopping your veggies.  Always stir regularly.  This will take about 5 minutes.

Chop the veggies that will need to cook the longest first.  Start with your carrots and broccoli and end with the roasted red peppers and fresh yellow peppers.  Reduce heat to medium (5-6) and let it cook covered for about 5 minutes.   Stir regularly.  Now add the chopped mango including the skin.  You want the mango to be warm and soft, but not overcooked.  Once the mango is added, let it cook covered for another 1-2 minutes.  Stir once more to evenly distribute the mango.

Blend at one of the highest levels on your machine.  As always, blend in a one to one ratio.  One scoop of substance with one scoop of broth.  It makes it blend more smoothly and evenly.  Depending on the strength of your blender, you may need to blend for about a minute, stop and stir, then blend for another minute.

This is a power soup.  It is filled with protein, so it really fills you up.  I recommend eating your high protein soups as lunch or an after noon snack.  It gives you the energy and stamina to finish your day.

Because these soups are thick, you may want to add 1/3 cup or 1/2 cup of water to get it to your desired consistency when reheating.  You do not need as much base soup per meal if adding water.

You can reduce the amount of sodium in the dish by using 2 cups of white, long grain rice and 2 stalks of chopped celery in the boiling stage.  When reheating to eat, add pepper and garlic salt to taste.  Using the prepackaged rice is easier, but you may not want the extra salt.  Another option is to not add the seasoning packet contained in the boxed rice and season to taste upon reheating.

Disclaimer: This label is per jar, and was estimated using Nutrition Data‘s website. The sodium is mostly in the flavor pack for the rice, therefore there will be minimal sodium in the meal if not used.