Creamy winter curry soup

Creamy winter curry soup

Total: 14 hr | Active: 30 Min.
vegan, lactose-free, gluten-free
Nutritional value / person: 361 kcal
, Fat: 18 g
, Carbohydrate: 32 g
, Protein: 14 g


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center


200 g dried white beans


2 tbsp olive oil
1 onion, finely chopped
2 garlic cloves, finely chopped
1 ⅕ litres water
300 g squash, cut into cubes
200 g washed, prepared kale
2 ½ dl coconut milk
2 tbsp red curry paste
1 ½ tsp salt
a little pepper
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How it's done

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Place the beans in a bowl, cover with water and leave to soak for approx. 12 hrs.


Heat the oil in a wide pan. Sauté the onion and garlic. Drain the beans, add to the pan and cook briefly. Pour in the water, bring to the boil. Reduce the heat, cover and simmer for approx. 1 hr. Mix in the squash, kale, coconut milk and curry paste, simmer (uncovered) for approx. 30 mins. Season the soup.


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