Spiced citrus bean soup with coconut & almond naans,
Serves 4 Prep 15 mins Cook 35 mins
2 tbsp olive oil
2 onions, sliced
450g carrots, roughly chopped
1 tbsp garam masala finger-length piece ginger, grated
1 orange, juiced
1 litre vegetable stock
200ml can reduced-fat coconut milk
410g can mixed beans, drained and rinsed
2 tbsp chopped coriander
1 Heat the oil in a saucepan. Gently cook the veg for 15 mins until soft and golden. Add the garam masala and ginger. 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. Blend the soup using a stick blender until smooth. Add the beans, return to a simmer, scatter over the coriander and serve. PER SERVING 261 kcals, fat 13g, saturates 5g, carbs 31g, sugars 17g, fibre 9g, protein 9g, salt 1.2g
Coconut & almond naans Heat oven to 180C/160C fan/gas 4. Mix 2 tbsp desiccated coconut, I ƃCMGF almonds and 1 tsp garam masala into 50g softened butter. Spread the butter
over 4 mini naans. Bake on a baking sheet for 10 mins until golden.
Tip Any leftovers from these soups can be stored in the fridge and make easy and delicious lunches. All the recipes can also be easily doubled