Coconut Bean Soup
Indulge in the creamy, nourishing comfort of Coconut Bean Soup, a hearty and flavorful dish that combines wholesome beans, rich coconut milk, and a vibrant medley of spices. This easy-to-make soup is simmered with fragrant cumin, coriander, and smoked paprika, giving it a warm and smoky depth. Fresh spinach brings a pop of color and nutrients, while a splash of lime juice brightens the flavors. Ready in just 35 minutes, this vegan and gluten-free recipe is perfect for weeknight dinners or meal prep. Garnish with cilantro and red pepper flakes for a touch of freshness and heat, and pair it with crusty bread or a crisp salad for a satisfying, well-rounded meal. Ideal for those craving a cozy, plant-based soup loaded with bold flavors and creamy textures!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 large yellow onion, diced
- 3 cloves garlic cloves, minced
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 0.5 teaspoon smoked paprika
- 3 cups cooked or canned beans (e.g., black beans, kidney beans, or chickpeas), drained and rinsed
- 4 cups vegetable broth
- 1 can (13.5 oz) coconut milk
- 2 cups fresh spinach, roughly chopped
- 2 tablespoons lime juice
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 cup cilantro, chopped (optional, for garnish)
- 0.25 teaspoon red pepper flakes (optional, for heat)
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced onion and sauté for 5 minutes, or until softened.
Stir in the minced garlic, ground cumin, ground coriander, and smoked paprika. Cook for 1 minute, stirring constantly, until fragrant.
Add the cooked or canned beans to the pot and stir to coat them in the spices.
Pour in the vegetable broth and bring to a gentle boil. Reduce the heat to low and let it simmer for 10 minutes.
Stir in the coconut milk and let the soup simmer for another 5 minutes to meld the flavors.
Add the chopped spinach and cook for 2-3 minutes, or until the spinach wilts.
Stir in the lime juice, salt, and black pepper. Adjust seasoning to taste.
Remove from heat. Ladle the soup into bowls and garnish with chopped cilantro and red pepper flakes if desired.
Serve warm with bread or a side salad for a complete meal!
Nutrition Facts
Calories |
1513 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 40.8 g | 52% | |
| Saturated Fat | 7.0 g | 35% | |
| Polyunsaturated Fat | 5.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 6080 mg | 264% | |
| Total Carbohydrate | 233.9 g | 85% | |
| Dietary Fiber | 55.7 g | 199% | |
| Total Sugars | 52.0 g | ||
| Protein | 65.9 g | 132% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 653 mg | 50% | |
| Iron | 23.2 mg | 129% | |
| Potassium | 4952 mg | 105% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
