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Simple coconut & bean soup

Simple coconut & bean soup

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A star rating of 4.8 out of 5.20 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

This vegetarian meal in a bowl shows how something delicious can be made from mostly storecupboard ingredients

  • Freezable
  • Vegetarian
Nutrition:
NutrientUnit
kcal581
fat38g
saturates28g
carbs45g
sugars14g
fibre11g
protein19g
salt3.19g
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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 bean , rinsed and drained
  • 410g can pinto bean , rinsed and drained
  • 410g can black-eyed bean , rinsed and drained
  • 2 x cans coconut milk
  • juice 2 limes

Method

  • STEP 1

    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.

  • STEP 2

    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.

Goes well with

Recipe from Good Food magazine, August 2009

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A star rating of 4.8 out of 5.20 ratings
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