SWEET GREEN BEAN SOUP

  GF  WF  DF  SF  VEG

SERVES 4

Green beans, like their fellow legume family members – peanuts, lentils, peas and dried beans – are high in calcium, potassium and B vitamins, but are much more easily digestible and belly-friendly.

2 tablespoons extra virgin coconut oil or 1 tablespoon ghee

1 onion, diced

2 garlic cloves, crushed

2 celery stalks, chopped

1 turnip, peeled and sliced

500 g (1 lb 2 oz) green beans, trimmed

1 litre (35 fl oz/4 cups) Vegetable Stock

250 ml (9 fl oz/1 cup) additive-free coconut milk

pinch of Celtic sea salt

freshly cracked black pepper, to taste

Melt the oil or ghee in a medium saucepan over medium heat. Add the onion, garlic, celery and turnip, and cook, stirring occasionally, for 10 minutes or until softened. Add the green beans and cook for a further 5–10 minutes.

Pour in the stock and bring to the boil, then reduce the heat and simmer, covered, for 30 minutes or until the beans are cooked through.

Stir in the coconut milk, reserving a little to serve, and heat for a few minutes, then remove from the heat and allow to cool slightly. Add salt and purée in a food processor or blender until the consistency is to your liking. Reheat gently if necessary, drizzle with reserved coconut milk, grind over black pepper and serve.