Description
A hearty and flavorful coconut and bean soup combining the richness of coconut milk with an aromatic blend of spices, fresh vegetables, and a zesty lime finish. This comforting dish is perfect for a nutritious, warming meal that is both vegan and gluten-free.
Ingredients
Scale
Vegetables & Aromatics
- 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
- 3 plum tomatoes, chopped
- juice of 2 limes
Spices & Seasonings
- 1 tsp dried thyme
- 1 tsp medium curry powder
- 1 tsp allspice
- 1 vegetable stock cube
- Salt and pepper, to taste
Beans & Dairy Alternatives
- 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
Instructions
- Sauté Aromatics: Heat the sunflower oil in a large saucepan over medium heat. Add the spring onion whites, diced red pepper, Scotch bonnet chilli paste, and chopped garlic. Cook for 5-8 minutes until the vegetables are soft and fragrant.
- Add Spices: Stir in the dried thyme, medium curry powder, and allspice. Cook for an additional 1 minute to release the flavors of the spices.
- Cook Tomatoes: Add the chopped plum tomatoes and cook for 2 minutes, allowing them to soften and blend with the spices.
- Add Stock and Beans: Crumble the vegetable stock cube into the mixture. Then add all the rinsed and drained beans along with the coconut milk. Stir to combine well.
- Simmer the Soup: Reduce the heat and let the soup simmer gently for 10 minutes, allowing the flavors to meld together.
- Finish and Serve: Turn off the heat. Stir in most of the sliced spring onion greens and the fresh lime juice. Season with salt and pepper to taste. Ladle the soup into bowls and garnish with the remaining spring onion greens just before serving.
Notes
- You can adjust the heat to your preference by varying the amount of Scotch bonnet chilli used.
- If Scotch bonnet is unavailable, substitute with a milder chili or omit for less heat.
- For a creamier texture, use full-fat coconut milk; light coconut milk will make the soup lighter.
- This soup can be prepared in advance and reheated; flavors will deepen when left overnight.
- Serve with crusty bread or steamed rice for a more filling meal.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Caribbean
Keywords: coconut soup, bean soup, vegan soup, Caribbean soup, coconut milk soup, spicy bean soup
