Simple coconut & bean soup

Serves 4

1 tbsp sunflower oil
½ bunch spring onions, whites and greens separated and sliced
1 red pepper, diced
1 Scotch bonnet chilli, deseeded and pounded to a paste
1 garlic clove, chopped
1 tsp dried thyme
1 tsp medium curry powder
1 tsp allspice
400g can chopped tomatoes
1 vegetable stock cube
410g can kidney beans, rinsed and drained
410g can pinto beans, rinsed and drained
410g can black-eyed beans, rinsed and drained
2 x 400g cans coconut milk
juice 2 limes


1. Heat the oil in a large saucepan. Sizzle the spring onion whites, pepper, chilli paste and garlic for 5-8 mins until soft and fragrant. Add the thyme, curry powder and spices, then cook for 1 min more, Stir in the tomatoes, then cook for 2 mins to soften slightly.

2. Crumble in the stock cube, then tip in all the beans and the coconut milk. Simmer for 10 mins. Turn off the heat and stir in most of the spring onion greens, the lime juice and some seasoning. Ladle into bowls and scatter with remaining spring onions just before serving.

Nutrition per serving:
581 kcalories, protein 19g, carbohydrate 45g, fat 38 g, saturated fat 28g, fibre 11g, sugar 14g, salt 3.19 g

(Recipe from Good Food magazine, August 2009)