Spiced citrus bean soup

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• Lou

  11 March 2009

  Lou rated this recipe

  

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• Belkey

  12 March 2009

  Belkey rated and commented on this recipe

  

  This has the potential to be a really nice soup, but as the recipe stands it is too thin, I had to put two tins of pulses in to give it more substance and when I do it again I would reduce the amount of stock to about 750ml.

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• Liezel

  01 April 2009

  Liezel rated and commented on this recipe

  

  Did not enjoy this at all

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• silnarnin

  27 May 2009

  silnarnin rated and commented on this recipe

  

  Loved it! And it freezes well too. It's another one for the binder.

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• nicky wake

  04 October 2009

  nicky wake rated and commented on this recipe

  

  i love this soup its healthy, warming and light i make it all the time its great to take in flask to work. mmmmmmmmm

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• Annie

  11 February 2010

  Annie rated this recipe

  

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• Hunter

  02 March 2010

  Hunter rated this recipe

  

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• Anne S.

  26 August 2010

  Anne S. rated and commented on this recipe

  

  This is a great soup. I make it often but as its difficult to find canned mixed beans here I tend to use only red kidney beans unless I have soaked and cooked beans for another recipe.

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• Gosia K

  09 November 2010

  Gosia K commented on this recipe

  Love the soup! Warm but light works really well for bit colder autumn evenings.

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• Roxann

  19 May 2011

  Roxann rated and commented on this recipe

  

  I used 1/2 tsp red curry paste in place of the garam masala and only added 750 ml stock as my flatmate prefers thicker soups. Yum!

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• Nick

  07 June 2011

  Nick commented on this recipe

  Very easy and very tasty. I followed the recipe pretty closely and did not find the soup too watery. The quantity of beans seemed about right, although when I put them in I was worried there was not enough. Our soup bowls are tall with a small base so the beans congregate nicely at the bottom. It may not be the same if you use a shallow soup bowl.

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• SirCrouton

  24 July 2011

  SirCrouton rated this recipe

  

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• sllyst

  16 September 2011

  sllyst rated and commented on this recipe

  

  I eat a lot of soups so it's nice to find recipes with a bit of a difference. I used full fat coconut and just had less of it, it was very satisfying and delicious. I also added a sprinkle of chilli flakes to give it a kick.

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• Leanne

  29 September 2011

  Leanne rated and commented on this recipe

  

  Probably the best soup recipe I've tried. Will be even nicer in deepest winter! I added a few chili flakes which gave a nice warm taste. I didn't find it too thin at all, once blended it was the perfect consistency.

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• Lee-anne

  23 October 2011

  Lee-anne rated and commented on this recipe

  

  I have exactly the same comment as Belkey above, I found this was very thin, so I used a tin each of cannelini and kidney beans, which helped a bit, but next time I will reduce the stock to probably 650-700ml. Otherwise, pretty nice little recipe!

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• sianvenables

  23 May 2013

  sianvenables rated this recipe

  

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Ingredients

• 2 tbsp olive oil
• 2 onions , sliced
• 450g carrots , roughly chopped
• 1 tbsp garam masala
• finger-length of fresh root ginger , grated
• juice 1 orange
• 1l vegetable stock
• 200ml can reduced-fat coconut milk
• 410g/14oz can mixed beans , drained, rinsed
• 2 tbsp chopped coriander

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Difficulty and servings

Serves 4

Preparation and cooking times

Prep 15 mins

Cook 35 mins

Vegetarian

Ingredients

• 2 tbsp olive oil
• 2 onions , sliced
• 450g carrots , roughly chopped
• 1 tbsp garam masala
• finger-length of fresh root ginger , grated
• juice 1 orange
• 1l vegetable stock
• 200ml can reduced-fat coconut milk
• 410g/14oz can mixed beans , drained, rinsed
• 2 tbsp chopped coriander

PER SERVING (WITHOUT NAANS)

261 kcalories, protein 9g, carbohydrate 31g, fat 13 g, saturated fat 5g, fibre 9g, sugar 17g, salt 1.15 g

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