Simple Coconut & Bean Soup

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

• Cooking Time Prep 10 mins
  Cook 20 mins
• Skill Level Easy
• Servings Serves 4

Nutrition per serving

• 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

Directions

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.
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.

Categories: Cuisines, Everyday, Vegetarian