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C U R R I E D T U R N I P a N D W H I T E B E a N S O U P

Name: C U R R I E D T U R N I P a N D W H I T E B E a N S O U P
Ingredients: 1 onion; 3 cloves of garlic; 2 tbsp olive oil; 1 tbsp garam masala; 6 large turnips, peeled and chopped; 2 cups white beans cooked and drained; 400ml coconut milk; 2 cups organic vegetable stock; 1 fresh red chilli; black cumin seeds

VeganVegetarianMain DishesSoups, Stew, and ChiliHealthyHealthy lunchesDinnersLunchDairy-freeGluten-freeOven

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W H O L E S O M E 3 6 5

252 recipes

Ingredients

1 onion
3 cloves of garlic
2 tbsp olive oil
1 tbsp garam masala
6 large turnips, peeled and chopped
2 cups white beans cooked and drained
400ml coconut milk
2 cups organic vegetable stock
1 fresh red chilli
black cumin seeds

Preparation

Preheat the oven to 200C. Toss the turnips in olive oil, place on a baking tray and bake for 30 to 40 minutes until golden
Peel the onion, garlic and ginger, and roughly chop. Heat the olive oil in a large saucepan. Add the onion, garlic, ginger and garam masala. Gently fry for 10 minutes or until the onions are soft and sweet. Stir the turnips and the beans until well coated
Pour in the coconut milk and stock and season well. Bring to the boil and then simmer for 10 minutes. Remove from the heat and blitz with a stick blender until smooth and creamy
Deseed and finely chop the chilli, and scatter over the soup with coriander and black sesame seeds
Serve with gluten free poppadom’s

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