Made soup for National Homemade Soup Day. In keeping with #hearthealthmonth this #soup high in fibre and iron.
White Bean, Corn, Coconut Soup Recipe – Gluten-Free, Dairy-Free, Grain-Free, Paleo, Vegetarian, Vega
Category
Soups / Vegan / Vegetarian / Grain-free / Paleo
Servings
4
Cook Time
25 minutes
Author:
Marsha Hebert
Ingredients
3 tablespoons (50 grams) vegan butter
1 cup (135 grams) finely chopped onions
2 garlic cloves, (7 grams) finely chopped
1/2 cup (75 grams) celery, finely chopped
1/2 cup (80 grams) carrots, finely chopped
2-1/2 cups (600 grams) water
1-1/2 cups (190 grams) frozen corn kernels
1-1/2 teaspoons (6 grams) vegetable seasoning (mixed herbs)
1-1/2 teaspoons (9 grams) seasoning salt
1-1/2 cups (340 grams) canned coconut milk
1 cup (180 grams) canned white kidney beans, rinsed
Fresh Dill, chopped
Garnish
Directions
Melt the butter in a large pan on medium heat. Add the onions, garlic, celery, and carrot and cook for 5 minutes, until softened.
Increase heat to medium-high, pour in the water, then add the corn, vegetable seasoning, and season salt. Bring to a boil, reduce the heat to low, and simmer for 15 minutes.
Add the coconut cream and beans, simmer for 10 minutes. Serve warm with fresh dill garnish. Enjoy!