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Kale, Butterbean and Coconut Soup
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Kale, Butterbean and Coconut Soup

Total Time30 minutes
Servings: 4

Notes

kale and butterbean soup

A perfect soup for the odds and ends at the allotment before planting starts a new

You'll need
  • 2 tbsp vegetable/sunflower oil
  • 1 tsp small black mustard seeds
  • 1 tsp cumin seeds
  • 1 400ml tin coconut milk
  • 1 tsp salt
  • 1 tsp red chilli powder
  • 1 tsp red chilli flakes (optional)
  • 1/2 tsp turmeric powder
  • 2 tsp coriander and cumin powder
  • 2 400g tins butterbeans, drained
  • chopped kale - about 4 large handfuls or as much as you want to use up!
To make it
  1. Heat the oil in a large saucepan for 2-3 minutes and then add the mustard seeds and cumin seeds.  When they start to fizzle and pop add the coconut milk. Be careful as the oil may spit at you.
  2. Add half a tin of water and then the salt and spices, stir and bring to a gentle simmer for 10 minutes to cook the spices through.
  3. Add the butterbeans and kale, cover and leave for a further few minutes til the kale has wilted.
  4. Serve hot next to the fire in front of a good Sunday movie or omnibus edition of Eastenders.