This Butter Beans Soup is creamy and flavorful. It’s the perfect soup to indulge in on a cold day.
It has been cold lately in Nairobi and it’s environs hence keep warm has become inevitable. Once of the ways we have been keep warm is by incorporating warm bowls of soups in our diet and this butter beans soup has been one of them. Instead of having butter beans as a stew or curry, we have it as a creamy soup!
Butter beans are known to be rich in proteins hence a great plant protein. You only require a few ingredients & spices to ebjoy this soup as a meal with any accompaniment of your choice including buttery garlic naan or some whole wheat chapatis or turmeric brown rice.
Preparation & cooking:
In a cooking pot/ sufuria, heat up the cooking oil and add the diced onions, carrots, minced garlic, ginger & turmeric. Keep stirring & let them cook on medium-high heat until the onions are soft & garlic is fragrant for about 3-4 minutes.
Add in the coriander stems and cook till fragrant. Remember to season with black pepper & sea salt
Add in the pre boiled butter beans & mix them in. Then add the water and mix in. Turn down the heat and let this simmer for 10-15 minutes while covered.
Add in the chopped up fresh coriander (dania) leaves. Mix them in then turn off the heat.
Transfer the soup ingredients to a blender and blend on high for about a minute or two or until creamy. You can add more broth or water for a thinner consistency. (See Blending tips here.)
Once blended, add back to the cooking pot and reheat before serving.
Serve while hot. You can garnish with some butter beans and fresh coriander (dania) leaves or any other garnish of your choice and enjoy.
Butter Beans Soup
Ingredients
- 1 tbsp vegetable oil
- 2 red onions, diced
- 1 cup carrots, diced
- 2 tsp granulated garlic or 4 cloves garlic, minced
- 1 tsp turmeric powder or fresh minced turmeric
- Black pepper and sea salt, to taste
- 1 bunch coriander (dania) stems & leaves, chopped
- 800 g butter beans pre boiled
- 3 cups vegetable broth or water
Instructions
- In a cooking pot/ sufuria, heat up the cooking oil and add the diced onions, carrots, minced garlic, ginger & turmeric. Keep stirring & let them cook on medium-high heat until the onions are soft & garlic is fragrant for about 3-4 minutes.
- Add in the coriander stems and cook till fragrant. Remember to season with black pepper & sea salt.
- Add in the pre boiled butter beans & mix them in. Then add the water and mix in. Turn down the heat and let this simmer for 10-15 minutes while covered.
- Add in the chopped up fresh coriander (dania) leaves. Mix them in then turn off the heat.
- Transfer the soup ingredients to a blender and blend on high for about a minute or two or until creamy. You can add more broth or water for a thinner consistency. (See Blending tips here.)
- Once blended, add back to the cooking pot and reheat before serving.
- Serve while hot. You can garnish with some butter beans and fresh coriander (dania) leaves or any other garnish of your choice and enjoy.
