2. If using fresh green beans, trim ends and boil to an al dente stage. Drain the water and set aside
3. In a large soup pot over low heat, add and melt the coconut manna/coconut butter and coconut oil
4. Add the ginger, garlic, lemon grass pieces. Cook for 1 minute while stirring constantly
5. Add the coriander and turmeric, stir and cook for 1 minute
6. Add the shallots, green beans, carrots, chillies, crumbed stock cube, coconut cream, mix well. Place the lid on the pot and cook for 5 minutes
7. Add the vegetable stock or stock of your choice. Increase heat to medium. Cover with a lid and bring to a light boil. Cook for 5 minutes. Turn off the heat
8. Remove all the lemon grass. Discard husks
9. Stir to combine, ladle out, scooping some vegetables. Enjoy!
2. If using fresh green beans, trim ends and boil to an al dente stage. Drain the water and set aside
3. In a large soup pot over low heat, add and melt the coconut manna/coconut butter and coconut oil
4. Add the ginger, garlic, lemon grass pieces. Cook for 1 minute while stirring constantly
5. Add the coriander and turmeric, stir and cook for 1 minute
6. Add the shallots, green beans, carrots, chillies, crumbed stock cube, coconut cream, mix well. Place the lid on the pot and cook for 5 minutes
7. Add the vegetable stock or stock of your choice. Increase heat to medium. Cover with a lid and bring to a light boil. Cook for 5 minutes. Turn off the heat
8. Remove all the lemon grass. Discard husks
9. Stir to combine, ladle out, scooping some vegetables. Enjoy!
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