Healthy Vegetable Soup

This soup is a nice combination of vegetables and spices and it is an ideal solution for cold winter evenings. Although a light soup, this will leave you with a nice full feeling.
Preparation time: 10 minutes
Cooking time: 1 hour
Serves: 12

Ingredients

3 tbsp olive oil
4 cloves garlic, minced
2 cups water
1/4 cup fresh ginger root, chopped
1 cup carrots, chopped
4 cups broccoli, chopped
1 red bell pepper, diced)
1 cup brown rice, uncooked
1 cup white wine
3 Thai chili peppers
1 (14 oz. /400gr.) can light coconut milk
3/4 cup plain yogurt
Fresh cilantro, for garnish
6 cups vegetable broth
1 sweet onion, chopped
3 tbsp fish sauce
2 tbsp fresh lemon grass, chopped)
1 tbsp Thai pepper garlic sauce
1 tsp saffron
2 tbsp soy sauce

Directions

1. Put the rice in a wok of water and set over high heat. Once it begins to boil, reduce the heat, put the lid on and let simmer for 35-40 minutes.
2. Over medium heat, set a large saucepan with olive oil. Once well heated, add garlic, carrots, ginger and onion to the pan and sauté for 5 minutes, until they begin to soften.
3. Pour in the wine, broth, garlic sauce, coconut milk and soy sauce.
4. Then add broccoli and red bell pepper, chili peppers, lemon grass, and saffron. Give a stir and let the soup simmer for 25 minutes.
5. In batches, puree the soup in a food processor until creamy. Transfer the mixture back to the saucepan, stir in the cooked rice and yogurt, mix to combine.
6. Serve the soup in the serving bowls, garnished with chopped cilantro.