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Coconut & Butterbean soup

  • Preparation Time:
    15
  • Cooking Time:
    20
  • Serves:
    2
  • Calories Per Serving:
    320 Kcal

Ingredients

  • 1 tsp. coconut oil
  • 1 onion chopped
  • 1 clove garlic
  • 1 stick celery
  • 1 small courgette
  • 150g sweet potato
  • 150ml vegetable stock
  • 200g can coconut milk
  • 150g kale
  • 200g can of butter beans
  • 2 walnuts
  • Pinch of black pepper

Method

  1. In a large pot over low to medium heat, sauté the onions and garlic with the olive oil until the onions are translucent, 5 to 10 minutes. 
  2. Add the drained white beans, vegetable stock, coconut milk and vegetables. Cover, bring to a boil, and simmer for 15- 20 minutes, until the beans are very soft. 
  3. Put the soup place in a food processor and pulse until coarsely pureed. 
  4. Have 4 walnuts on soup or afterwards.
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