Soup of the week: Spiced citrus bean soup

TWD This is my 6th post for Debbie’s Souper Sunday

When I asked my sons to make up the menu plan for weekdays, I expected not to deal with it any more. Far wrong, the weekly soup is still my business. This week I served the

Spiced citrus bean soup

Spiced citrus bean soup

The young gentlemen agreed to my choice. Instead of using a can of mixed beans I soaked 250 grams of an Italian pulse mixture (red, white and green beans, lentils, chickpeas, green and yellow split peas, broad beans) over night in water and cooked it 6 h on low in a 3,5 l slow cooker. And of course I used a coriander-parsley mixture to scatter over the soup.

-========= REZKONV-Recipe – RezkonvSuite v1.4
Title: Spiced citrus bean soup
Categories: Soup, Vegetarian
Yield: 4 Servings


2 tablesp.   Olive oil
2     Onions, sliced
450 grams   Carrots, roughly chopped, 1 lb
1 tablesp.   Garam masala
      Finger-length of fresh root ginger, grated
1     Orange, the juice
1 liter   Vegetable stock, 1 3/4 pints
200 ml   Can reduced-fat coconut milk
410 grams   Can mixed beans, drained, rinsed
2 tablesp.   Coriander, chopped


  Good Food Magazine, March 2009, p.94

  Edited *RK* 03/01/2009 by
  Ulrike Westphal


1. Heat the oil in a large saucepan. Gently cook the onions and carrots for 15 mins until soft and golden. Add garam masala and ginger, then 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. Using a stick blender, puree until smooth, then add the beans. Bring to a simmer, scatter over coriander and serve.

:PER SERVING 261 kcals, protein 9g, carbs 31g, fat 13g, sat fat 5g, fibre 9g, sugar 17g, salt 1.15g
:PREP 15 mins,
:COOK 35 mins


more soup recipes in 2009

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