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Simple coconut & bean soup

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

  • Prep: 10 mins
    Cook: 20 mins
  • Serves 4
  • Easy
  • Serves 4
  • Easy
  • Calories 581
  • Carbohydrates 45
  • Saturated Fat 28
  • Sugar 14
  • Protein 19
  • Fat 38
  • Fibre 11
  • Salt 3.19

Nutrition per serving

  • Calories 581
  • Carbohydrates 45
  • Saturated Fat 28
  • Sugar 14
  • Protein 19
  • Fat 38
  • Fibre 11
  • Salt 3.19

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

Method

  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.

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