Not really a green bean person because of the texture, but blend it up with cashews, broccoli, coconut milk, and some powerful spices, you got yourself a deal.
Source: Nourish Everyday | Serves: 4 | Time: 35 min
Changes: used different onion; replaced ginger with allspice
Ingredients
2 cups green beans
1 yellow onion
4 cups #broccoli
3/4 cup #cashews
1 cup coconut milk
4 cups vegetable stock (homemade to reduce sodium)
2-3 cloves garlic
1 tbsp curry powder
1 tsp ground coriander
1 tsp turmeric
1 tsp allspice
coconut oil for frying
S&P, to taste
Instructions
Peel and roughly chop the onions and trim the hard ends off the beans.
Heat a tablespoon of coconut oil up in a large saucepan over the stove. Add onions, cashews, garlic and all the spice powders to the saucepan and cook for 2-3 minutes until the onion is softened a little and the mixture smells fragrant. (If it starts to stick you can add a few tablespoons of water.)
Add the green beans to the saucepan and cook for 1-2 minutes more until beans are coated.
Pour in the vegetable stock and add the broccoli to the saucepan.
Bring to the boil, then reduce to a low simmer and cover with a lid. Cook for approximately 20 minutes or until all the vegetables are soft.
Remove from the heat and pour in the coconut milk. Then, when the soup has cooled a little, use a stick blender to puree the soup until smooth (or transfer to a blender and do the same).
Once the soup is pureed you can return it to the stove top and heat it up before serving. Garnish this with chilli flakes, sesame seeds and/or lots of fresh coriander.
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