Spicy butter bean and sweet potato soup

Fairlady
5 servings
Rate this recipe
Vegetables

By Food24 November 03 2009
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Ingredients (14)

0.00 oil
0.00 onion — medium, peeled and chopped
0.00 mustard — seeds
0.00 sweet potatoes — cubed
0.00 fresh ginger — peeled, grated
0.00 garlic — cloves, crushed
0.00 tomatoes — quartered
0.00 fresh chillies — deseeded, chopped
0.00 turmeric — ground
0.00 stock — vegetable
0.00 butter beans — tin, drained and mashed
0.00 coconut milk
0.00 fresh coriander — chopped
0.00 naan breads — toasted
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Method:

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.



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