Flavoured with South-Asian ingredients, this is a soup that is well worth your time. The butterbeans are pureed to act as a thickener and the kale provides extra veggies. Served with baked onions and chili, it is a great dish for any day.
I found the butterbeans in the foreign section of the supermarket, but you can use other white beans if you can’t find the butterbeans.
- 125gr butterbeans, from can, drained and rinsed
- 300ml water
- 1/8th tsp turmeric powder
- 1/2 tsp fish sauce
- 1/2 tsp soy sauce
- 75gr kale, frozen
- pinch of salt
- 1/2 chili pepper
- 1 tsp sunflower oil
- 1 large onion, sliced thinly
Serves 1 as part of the Budget Challenge
Combine the butterbeans, water, turmeric, fish sauce and soy sauce in a sauce pan. Bring to the boil and simmer for 5 minutes. Puree until smooth.
Meanwhile, heat the oil in a frying pan and bake the onions soft and tinged with brown.
Chop the chili pepper finely.
Stir the kale into the soup, bring back to the boil and stir until the kale has been fully thawed and heated. Season to taste with a bit of salt if required.
Pour the soup into a bowl and place the onions into the soup. Serve piping hot.