Healthy Cream of Green Bean and Coriander Soup
- Ready In:
- 1hr 15mins
- Ingredients:
- 13
- Serves:
-
4-6
ingredients
- 1 tablespoon olive oil, or other vegetable oil such as sunflower
- 1 teaspoon garam masala
- 1 medium onion, roughly but quite finely diced
- 2 celery ribs, with leaves, cleaned and roughly chopped
- 1 medium carrot, peeled and diced
- 8 garlic cloves, finely chopped or minced
- 500 g green beans, fresh and well-washed
- 2 potatoes, peeled and diced
- 1 liter boiling water
- 2 teaspoons white pepper
- 2 teaspoons salt
- 4 tablespoons coriander leaves, finely chopped
- 2 cups milk
directions
- Heat the oil and masala and onion in a heavy-bottomed saucepan or pot over medium heat, and stir with a wooden spoon for a few minutes.
- Add celery, carrot and garlic, stirring for another 8 minutes or so.
- Add green beans, topped-and-tailed and roughly chopped into approximately 2cm or 1 inch pieces, diced potatoes, boiling water, white pepper, salt and coriander; half-cover with a lid and simmer for about 40 minutes, stirring with a wooden spoon now and then.
- With a hand blender puree the soup, using a pulsing action, until you have an almost smooth soup. The potato will have thickened the bean soup by now; and the soup will be green and slightly textured.
- Add milk, using less or more milk to create the consistency you want, and simmer on low heat for another few minutes.
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