About this recipe:This vegan-friendly soup is a meal in itself. It's healthy, packed full of vegetables and flavour. Sweet potatoes are simmered with kale, okra, tomato and black eye beans in a spiced coconut soup.
2 teaspoons vegetable oil
240g chopped onion
3 cloves garlic, pressed
2 teaspoons grated fresh root ginger
1/4 teaspoon ground allspice
1 teaspoon ground turmeric
2 teaspoons ground coriander
1/2 teaspoon ground dried thyme
1.2 litres vegetable stock
265g diced peeled sweet potatoes
200g chopped kale
100g sliced okra
250ml coconut milk
175g diced tomato
240g tinned black eye beans, rinsed and drained
2 tablespoons lime juice or to taste
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Method Prep:25min › Cook:30min › Ready in:55min
Heat the vegetable oil in a large pot over medium heat. Stir in the onion, garlic and ginger; cook and stir until the onion has softened and turned translucent, about 5 minutes. Sprinkle in the allspice, turmeric, coriander and thyme; cook 1 minute longer.
Pour in the vegetable stock and sweet potatoes and bring to the boil; reduce heat to medium-low; cover and simmer 5 minutes. Add the kale and okra; simmer 5 minutes. Stir in the coconut milk, tomato, black eye beans and lime juice. Simmer about 5 minutes longer until the vegetables are tender.