After talking with my friends here on Simple Daily Recipes about their use of coconut milk in recipes, I wanted to share out this garbanzo beans and coconut soup recipe. I'll be up front with you. I haven't tried it, yet, but I do have all the fixins' to make it. I thought while I was reading up on fresh soup recipes, I would go ahead and write them up. Don't worry, as soon as I make this soup, I'll photograph it and update this recipe post. Until then, here you go.
HERE'S ALL IT CALL FOR
Serves 4
- 1 tablespoon neutral tasting oil
- 1 medium yellow onion, finely chopped
- 2 celery stalks, finely chopped
- 1 (15 ounce) or 2 cups cooked garbanzo beans, drained
- 5 cups chicken broth or vegetable broth
- 2 teaspoons curry powder
- 1 stalk of lemon grass, outer layer removed, and white upper part, finely chopped
- 7 ounces coconut milk
- salt and fresh ground pepper to taste
- parsley or basil for garnish
In a large saucepan or dutch oven, cook onion and celery in oil over medium heat for five minutes.
Add garbanzo beans, stock, and bottom part of lemon grass stalk and simmer for 15 minutes.
In a food processor or with a hand blender, purée soup mixture. Return to saucepan.
Add curry powder and upper part of the lemon grass and simmer 10 minutes or more.
Add coconut milk and heat. Do not let it boil. Garnish with parsley or basil.
For those that like to keep count....
Per Serving:
Protein............... 12 grams
Fat...................... 22 grams
Carbohydrates... 37 grams
Calories.............. 258
Dietary Fiber.......7 grams
I LOVE this recipe! as I look over your recipe I realize that I changed it quite a lot, but this was the recipe that was my inspiration!
The first version I made was good, but I changed a few things the second time. I made a big batch, and can’t remember how much of anything I put in- I don’t measure much when I cook!
I cooked up onion and celery in a little oil. When it was tender I added water and drained/rinsed Great Northern Beans. I like how creamy Great Northern beans are. I let the beans and onion and celery cook right down. The first time I made this I was in a rush and didn’t let the onion/celery cook down enough, and they made the soup almost gritty when I used the immersion blender on it. This time, I decided to not blend it at all, but I wanted some beans to cook down to help thicken it. Then I added drained/rinsed garbanzo beans. I can’t remember if I added curry powder or not- I can’t say for sure, but I almost think I put a tiny pinch of cayenne pepper instead (I use a tiny bit in most of my soups instead of black pepper, it really adds something). I added a couple of cans of coconut milk and a little salt. Since I couldn’t find lemongrass I used a little lime juice which I already had. So simple and uses things I keep on hand (since I found a great place to buy coconut milk!) and it’s pretty quick, too! And Yummy!
Next time I might add some more vegetables, maybe carrots and broccoli, or whatever I happen to have!
I like you, Laura! ;D I could hear your love for cooking coming right through the text. Thank you for sharing your cooking experiences with us. It’s so nice to read about what others discovered. It helps me know what to do and what not to do.