Project Description

Coconut & Bean Soup

Coconut & Bean Soup

  • 1 dessertspoon of coconut oil
  • 2 cloves garlic
  • 1 thumb ginger peeled
  • 1 large onion
  • 2 leeks, top trimmed
  • 1 red chilli, deseeded and diced
  • 3 sticks celery
  • 3 carrots, peeled
  • 1 medium sweet potato, peeled
  • 1 tsp turmeric
  • 1 tsp ground cumin
  • 1. tin butterbeans, drained & rinsed (450g)
  • 1 tin low-fat coconut milk
  • 1 stock cube
  • Bunch coriander, finely chopped
  • 1 ½ litres water
  1. Peel & dice onion, garlic & ginger.
  2. Melt the coconut oil in a large saucepan.
  3. Add onion, garlic & ginger & gently fry until soft.
  4. Dice all the rest of the vegetables, add to the pot.
  5. Stir to soften for approx. 10 mins.
  6. Add the rest of the spices. Stir in for 1 min on a low heat.
  7. Add all other ingredients except the beans.
  8. Bring to the boil, cover & simmer for 30 mins.
  9. Add beans cook for a further 10 mins.
  10. Leave to cool, blend until smooth.
  11. You can adjust the soup to have a thinner or thicker consistency by adding more or less stock.