Creamy winter curry soup

Name: Creamy winter curry soup
Prep time: 30 min
Total time: 840 min
Yield: 4
Ingredients: 2 ½ dl coconut milk; 1 onions; 2 garlic cloves; 300 g squash; 200 g washed, prepared kale; 2 tbsp olive oil; 200 g dried white beans; 2 tbsp red curry paste; 1 ½ tsp salt; a little pepper

main dish winter winter

Total: 14 hr | Active: 30 min.

vegan, lactose-free, gluten-free

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Ingredients

for 4 person

Beans
200 g	dried white beans
	water

Soup
2 tbsp	olive oil
1	onion, finely chopped
2	garlic cloves, finely chopped
1 ⅕ litre	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

How it's done

Beans

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

Soup

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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