Festival Recipe
Lunch – Coconut and Butterbean Soup
Recipe by Kathryn Thomas
- Serves4 – 1 portion 400mls
Ingredients
- 1 tsp. coconut oil
- 2 onions chopped
- 1 clove garlic
- 2 sticks celery
- 1 medium courgette
- 300g sweet potato
- 300ml vegetable stock
- 400g can coconut milk
- 300g kale
- 400g can of butter beans
- Pinch of black pepper
Method
- 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.
- 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.
- Put the soup place in a food processor and pulse until coarsely pureed.
Have 5 walnuts on soup or afterwards.
