14 September, 2011

Curried Black-Bean Soup

Here is an experiment that went amazingly well! The one I used as the base for it called for all sorts of things I didn't have; like chickpeas and coconut milk and so on. I just made a few adjustments...

1 C milk
1/4 C shredded coconut
1 onion large, chopped
1/4-1/2 tsp chili flakes
2 garlic cloves, chopped

1 medium tomato, chopped
1-2tsp curry powder
1/2 tsp salt

1 can black beans, drained
1 C chicken broth (or boiling water with a chicken cube)

Put the milk and shredded coconut together and set aside while you prepare the rest of the ingredients.

Fry the onion, garlic and chili flakes in oil on medium heat until the onion is soft, approx 5 minutes.
Add the tomatoes, spices and beans and heat through for another 5 mins.
Add the broth and bring to a boil, reduce heat and simmer for about 10 minutes, uncovered.
Add the milk/coconut mixture and heat through.

Delicious as a soup, with crunchy bread or with rice.
Try adding cheese on top or fresh cilantro.

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