Lunch – Coconut and Butterbean Soup

Kathryn Thomas


1 tsp. coconut oil

2 onions chopped

1 clove garlic

2 sticks celery

1 medium courgette

300g sweet potato

300ml vegetable stock

400g can coconut milk

300g kale

400g can of butter beans

Pinch of black pepper 


  1. In a large pot over low to medium heat, sauté the onions and garlic with the olive oil until the onions are translucent, 5 to 10 minutes. 
  2. Add the drained white beans, vegetable stock, coconut milk and vegetables. Cover, bring to a boil and simmer for 15- 20 minutes, until the beans are very soft. 
  3. Put the soup place in a food processor and pulse until coarsely pureed. 

Have 5 walnuts on soup or afterwards.