Simple coconut & bean soup
By Levi Roots
Cooking time
Prep: 10 mins Cook: 20 minsSkill level
EasyServings
Serves 4This vegetarian meal in a bowl shows how something delicious can be made from mostly storecupboard ingredients
Nutrition and extra info
Additional info
- Freezable
- Vegetarian
Nutrition
- kcalories
- 581
- protein
- 19g
- carbs
- 45g
- fat
- 38g
- saturates
- 28g
- fibre
- 11g
- sugar
- 14g
- salt
- 3.19g
Ingredients
- 1 tbsp sunflower oil
- ½ bunch spring onions, whites and greens separated and sliced
- 1 red pepper, diced
- 1 Scotch bonnet chilli, deseeded and pounded to a paste
- 1 garlic clove, chopped
- 1 tsp dried thyme
- 1 tsp medium curry powder
- 1 tsp allspice
- 3 plum tomatoes, chopped
- 1 vegetable stock cube
- 410g can kidney beans, rinsed and drained
- 410g can pinto beans, rinsed and drained
- 410g can black-eyed beans, rinsed and drained
- 2 x 400g cans coconut milk
- juice 2 limes
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Method
- Heat the oil in a large saucepan. Sizzle the spring onion whites, pepper, chilli paste and garlic for 5-8 mins until soft and fragrant. Add the thyme, curry powder and spices, then cook for 1 min more, Stir in the tomatoes, then cook for 2 mins to soften slightly.
- Crumble in the stock cube, then tip in all the beans and the coconut milk. Simmer for 10 mins. Turn off the heat and stir in most of the spring onion greens, the lime juice and some seasoning. Ladle into bowls and scatter with remaining spring onions just before serving.
Recipe from Good Food magazine, August 2009
Comments, questions and tips
Comments
Delicious, and very easy to make in bulk and then freeze extra individual portions for when you want something a bit more warming than instant soups.
I tried it with fresh coriander stirred through at the end, which was very nice. Also, I'd recommend that you pound the garlic clove and the allspice together with the scotch bonnet and sizzle them all up together for a couple of minutes before adding the spring onions and red pepper, as (in my opinion) it helps bring out the flavours.
I did this recipe for 80 people at a caribbean evening. It was simple, I got it ready in the afternoon and then re heated it, IT WAS AMAZING! loads of compliments and people saying they could have just eaten that all night. I used mixed bean salad tins form tesco rather than all the different individual tins of beans.