
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
- Peel & dice onion, garlic & ginger.
- Melt the coconut oil in a large saucepan.
- Add onion, garlic & ginger & gently fry until soft.
- Dice all the rest of the vegetables, add to the pot.
- Stir to soften for approx. 10 mins.
- Add the rest of the spices. Stir in for 1 min on a low heat.
- Add all other ingredients except the beans.
- Bring to the boil, cover & simmer for 30 mins.
- Add beans cook for a further 10 mins.
- Leave to cool, blend until smooth.
- You can adjust the soup to have a thinner or thicker consistency by adding more or less stock.