Filter
Reset
Sort ByRelevance
Copper
Indian brown bean soup
Soup of brown beans with chickpeas, coconut milk, tomato and Indian curry paste.
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Cut the onions. Heat the oil in a soup pan and fry the onion for 2 minutes.
-
Put in the curry paste. Rinse the brown beans and chickpeas in a colander under cold running water. Add to the onion with the water. Bring to boil.
-
Turn down the heat and let the soup boil gently with the lid on the pan for 5 minutes.
-
Cut the tomatoes into quarters and remove the seed lists. Cut the flesh into cubes. Cut the coriander coarsely.
-
Add the coconut milk to the soup and heat for another 1 minute. Season with pepper. Stir in the tomato and coriander.
-
Bon appétit! .
Blogs that might be interesting
-
20 minMain dishlime, sunflower oil, honey, mustard, Red pepper, fresh coriander, mango, lamb's lettuce, salmon fillet,grilled salmon with spicy mango salad -
35 minMain dishcorn kernels, garlic, Eggs, Gouda cheese, portobello mushrooms, kidney beans, tomatoes, avocados, fresh chives, Dressing,kidney bean salad with filled portobello's -
140 minMain dishRed onion, traditional olive oil, fresh sage leaf, pine nuts, white raisins, Red wine, bread crumb, Pork roast, sprig of rosemary, fennel seed, fresh thyme, garlic, dried laurel leaves, Apple juice, balsamic vinegar,stuffed pork roulade from the oven -
30 minMain dishfloury potatoes, butter, bay leaves, sauerkraut, white, vegetarian burgers, onions, Red pepper,grape sauerkraut with onion burgers
Nutrition
480Calories
Sodium26% DV624mg
Fat35% DV23g
Protein36% DV18g
Carbs14% DV41g
Fiber80% DV20g
Loved it