Curried Bean Soup

As the cold weather is closing in I tried making a soup to warm me up after a few hours on the beach or in the garden. It was so lovely I felt I had to share it.

Any mix of beans (harricot, kidney, black eye or cannellini are all good). If you use the dried version remember to soak over night and boil in fresh water for 15 minutes, then drain and rinse. Add back to the pan with stock and onions, carrots, celery, herbs (anything you like; bay, oregano, thyme, tarragon etc).  When it’s cooked blitz it and add the curried spices to taste. I kept it simple with a good quality curry powder, but if you want to start from scratch heat coriander, cumin, fenugreek, mustard seeds, ginger, turmeric, cayenne pepper, cardamom, cinnamon and black pepper in a pan and grind with a pestle and mortar.  Once added to the soup let it simmer then serve with a blob of Greek yoghurt in the middle. Yum!


About Sarah

I am a coach, mentor, trainer, trend hunter, inspiration finder and creator, searching the cool camping, glamping, health and wellness markets for the best information and ideas, so you don't have to. Find out more at
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