Green Bean, Cashew and Coconut Soup
A warming, nourishing and purely delicious green bean, cashew and coconut soup. This recipe is gluten free, vegan and paleo friendly!
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Servings: 4 to 6 serves
Ingredients
- 2 cups green beans - about 300 grams
- 2 brown onions
- 4 cups broccoli or cauliflower - I like to use a mix
- 3/4 cup cashews
- 1 cup coconut milk
- 4 cups vegetable stock
- 2-3 cloves garlic
- 1 tbsp ginger - fresh, grated
- 1 tbsp curry powder
- 1 tsp ground coriander
- 1 tsp turmeric
- coconut oil for frying
- salt and pepper to season
Instructions
- Peel and roughly chop the onions and trim the hard ends off the beans.
- Heat a tablespoon of coconut oil up in a large saucepan over the stove. Add onions, cashews, ginger, garlic and all the spice powders to the saucepan and cook for 2-3 minutes until the onion is softened a little and the mixture smells fragrant. (If it starts to stick you can add a few tablespoons of water.)
- Add the green beans to the saucepan and cook for 1-2 minutes more until beans are coated.
- Pour in the vegetable stock and add the broccoli/cauliflower to the saucepan.
- Bring to the boil, then reduce to a low simmer and cover with a lid. Cook for approximately 20 minutes or until all the vegetables are soft.
- Remove from the heat and pour in the coconut milk. Then, when the soup has cooled a little, use a stick blender to puree the soup until smooth (or transfer to a blender and do the same).
- Once the soup is pureed you can return it to the stove top and heat it up before serving. I like to garnish this with chilli flakes, sesame seeds and lots of fresh coriander.
Have you made this recipe?I love seeing your creations! Take a photo and then tag me @nourish.everyday on Instagram!