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

Serve with

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

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