|
 |
Home > Vegetarianism > Vegan Recipes >
Sri Lankan Style Curried Mixed-Bean Soup
3 cups dried, mixed beans
8 cups water (approximately)
1 medium onion, peeled
8 garlic cloves
2 carrots
1/2 tsp. fennel seed
2/3 cup shredded, unsweetened coconut
1 6-oz. can tomato paste
1 tsp. cumin
2 tsp. ground coriander seed
1/2 tsp. fenugreek
1/2 tsp. ground mustard seed
1/2 tsp. cinnamon
1 tsp. ginger
1/2 tsp. cardamom
1/2 tsp. cloves
1/2 tsp. cayenne pepper
Chopped parsley (optional), for garnish
This flavourful soup tastes best when prepared in a slow cooker (crock pot).
Thoroughly wash and clean the mixed beans and place them in a crock pot, set on medium heat, with 6 cups of boiling water. Cook overnight or for about 8 hours.
Place the onion, garlic, carrots, fennel seed, coconut and _ cup of cold water in a blender and blend at high speed until smooth. Add the onion mixture to the crock pot and set the heat to ‘high’. Rinse out the blender with another _ cup of water and add this to the crock pot. Add the remaining ingredients and mix thoroughly. Cook for another 4 or more hours, stirring occasionally. Add extra water, if needed, to reach the desired consistency.
Garnish the soup with chopped parsley, if desired.
|
|
|
|
