Soup of the week: Spiced citrus bean soup
This is my 6th post for Debbie's Souper SundayWhen I asked my sons to make up the menu plan for weekdays, I expected not to deal with it any more. Far wrong, the weekly soup is still my business. This week I served the
Spiced citrus bean soup
The young gentlemen agreed to my choice. Instead of using a can of mixed beans I soaked 250 grams of an Italian pulse mixture (red, white and green beans, lentils, chickpeas, green and yellow split peas, broad beans) over night in water and cooked it 6 h on low in a 3,5 l slow cooker. And of course I used a coriander-parsley mixture to scatter over the soup.
| -========= | REZKONV-Recipe - RezkonvSuite v1.4 |
| Title: | Spiced citrus bean soup |
| Categories: | Soup, Vegetarian |
| Yield: | 4 Servings |
Ingredients
| 2 | tablesp. | Olive oil | |
| 2 | Onions, sliced | ||
| 450 | grams | Carrots, roughly chopped, 1 lb | |
| 1 | tablesp. | Garam masala | |
| Finger-length of fresh root ginger, grated | |||
| 1 | Orange, the juice | ||
| 1 | liter | Vegetable stock, 1 3/4 pints | |
| 200 | ml | Can reduced-fat coconut milk | |
| 410 | grams | Can mixed beans, drained, rinsed | |
| 2 | tablesp. | Coriander, chopped |
Source
| Good Food Magazine, March 2009, p.94 |
| Edited *RK* 03/01/2009 by | |
| Ulrike Westphal |
Directions
1. Heat the oil in a large saucepan. Gently cook the onions and carrots for 15 mins until soft and golden. Add garam masala and ginger, then cook for 1 min more.
2. Add the orange juice and stock, then bring to the boil. Simmer for 10 mins until the carrots are tender, then stir in the coconut milk. Using a stick blender, puree until smooth, then add the beans. Bring to a simmer, scatter over coriander and serve.
:PER SERVING 261 kcals, protein 9g, carbs 31g, fat 13g, sat fat 5g, fibre 9g, sugar 17g, salt 1.15g
:PREP 15 mins,
:COOK 35 mins
:EASY
=====
Gut,