Big flavors are best enjoyed with a big spoon – like this wonderfully intense soup.
| Ingredients (2 servings) | ||
|---|---|---|
| 150 | g | Shallots |
| 2 | cloves | Garlic |
| 5 | cm | Ginger, finely chopped |
| 2 | tablespoon(s) | Miso paste, white |
| 1 | can | Coconut milk |
| 250 | ml | Vegetable stock |
| 2 | can(s) | white beans |
| 3 | Organic limes | |
| 1 | red bell pepper | |
| 1 | bunch | Coriander |
| Vegetable oil | ||
| Salt | ||
| Cayenne pepper | ||
Finely chop the shallots and garlic, then gently sauté them with the ginger in the oil for approx. 5 to 10 minutes. Add the miso and fry briefly before pouring in the coconut milk and vegetable stock. Bring to a boil, season to taste and strain finely. Rinse and drain the beans and add to the soup. Bring to a brief boil again, then season to taste with grated lime zest and juice. Serve with finely sliced peppers, coriander and lime wedges.
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