Coconut Noodle Soup with Turmeric Butter Beans and Mushrooms
Ingredients
- 1/2 medium onion, chopped
- 1 tsp garam masala
- 100g noodles of choice
- 1/2 can canned tomatoes
- 1/2 can coconut milk
- 1/2 can veggie stock
- 1 tsp curry powder
- 2 tbsp tamari
- 150g mushrooms, chopped
- 2 cups kale
- 1/2 can butter beans, drained
- 1 tsp turmeric
Garnish
- Sweet corn
Preparation
Add onion and garam masala to a non-stick saucepan and cook for 2-3 minutes until softened
Add noodles, canned tomatoes, coconut milk, veggie stock, curry powder, and 1 tablespoon tamari; cook for 5-10 minutes, stirring frequently, until noodles soften
Meanwhile, add mushrooms to a non-stick saucepan and cook for about 5 minutes until softened
Remove mushrooms and set aside, then add kale to the same pan and stir until wilted
Add butter beans and turmeric to the soup and stir to coat
Serve with fresh sweet corn
