Spicy butter bean and sweet potato soup

Recipe from: 6/5/2002 12:00:00 AM
recipes soups vegetarian

Ingredients 14
Servings 1


Serving Change
  • a little oil
  • 1 medium onion, peeled and chopped
  • 5 ml mustard seeds
  • 500 ml sweet potato, cubed
  • a thumb-sized piece of ginger, peeled and grated
  • 3 cloves garlic, crushed
  • 4 tomatoes, quartered
  • 2 small hot chillies, seeded and chopped
  • 5 ml ground turmeric
  • 1 litre vegetable stock or water
  • 1 x 410 g can butter beans, drained and mashed
  • 250 ml coconut milk
  • a small bunch of coriander leaves, chopped
  • toasted naan bread, to serve


In a deep, heavy-based saucepan, heat oil over moderate heat and cook onion, slowly and without colouring it much.
When the onion is soft, add the mustard seeds and cook until the seeds just start to pop.
Add sweet potato, ginger, garlic, tomatoes, chillies and ground turmeric, then pour in the stock.
Bring everything to the boil.
Lower the heat and put the lid on to cover about two-thirds of the saucepan.
Add salt and leave soup to simmer steadily for about 20 minutes, or until the sweet potatoes are soft.
Stir the soup occasionally.
Add butter beans and coconut milk, and warm the soup through thoroughly.
Before serving, check the seasoning and adjust according to personal taste, then stir in the chopped coriander leaves and serve with toasted naan bread.

Read more on: sauté


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