feels like we’ve gone back a season with the weather, doesn’t it? it’s definitely soup weather. so here’s what i made today, asian-inspired red apple & coconut milk. the smell as it cooks is something else. and best of all it’s ready in 20 minutes…
Prep | 5 mins.
Cook | 15 mins.
Serves | 4.
Vegan | gluten-free | no-added sugar.
INGREDIENTS.
4tbsp olive oil.
3 red apples cored and cut into small cubes.
500ml veg stock.
1x 400g tin of butter beans or cannellini beans, drained.
1x 400ml tin of coconut milk.
2tbsp lime juice.
To garnish,
Crushed chilli flakes (optional).
Olive oil.
METHOD.
Heat the oil in a large deep-bottom pan then add the apple and cook for 5 minutes. Add everything else and cook for a further 10 minutes. Transfer to a blender that accepts hot liquid and whizz until smooth. Dish into bowls, swirl with olive oil and sprinkle with chilli flakes.
@misterrands 