Prep Time5 minsCook Time10 minsTotal Time15 mins
Ingredients
3 cm piece grated ginger or fresh ginger paste
1 tsp ground garlic
1 tbsp coconut oil
1200 ml kettle boiled water
2 small stock cubes (I used Kallo reduced salt & organic)
3 tbsp corn flour
1 cup mix of chickpeas, endamame beans & butter beansMy usual soup has egg in it but this mixture is a great substitution for egg protein
½ freshly squeezed lemon
300 g frozen sweetcorn
soy sauce to taste
coriander or parsley
freshly chopped green chillies (for the brave adults)
spring onions
Himalayan salt to taste
black pepper to taste
Method
1Dissolve the stock cubes & corn flour in hot water
2Fan fry the garlic and ginger in coconut oil for 3-4 mins on low heat without browning. Sauté the beans and chickpeas
3Pour the stock and cornflour mixture into a pot and let simmer on low heat occasionally stirring
4Add the sweetcorn and garlic ginger paste with the beans and chickpeas
6Add chopped coriander or parsley and season with salt & pepper to taste
7Serve topped with spring onions, green chillies, soy sauce
Ingredients
Ingredients
3 cm piece grated ginger or fresh ginger paste
1 tsp ground garlic
1 tbsp coconut oil
1200 ml kettle boiled water
2 small stock cubes (I used Kallo reduced salt & organic)
3 tbsp corn flour
1 cup mix of chickpeas, endamame beans & butter beansMy usual soup has egg in it but this mixture is a great substitution for egg protein
½ freshly squeezed lemon
300 g frozen sweetcorn
soy sauce to taste
coriander or parsley
freshly chopped green chillies (for the brave adults)
spring onions
Himalayan salt to taste
black pepper to taste
Directions
Method
1Dissolve the stock cubes & corn flour in hot water
2Fan fry the garlic and ginger in coconut oil for 3-4 mins on low heat without browning. Sauté the beans and chickpeas
3Pour the stock and cornflour mixture into a pot and let simmer on low heat occasionally stirring
4Add the sweetcorn and garlic ginger paste with the beans and chickpeas
6Add chopped coriander or parsley and season with salt & pepper to taste
7Serve topped with spring onions, green chillies, soy sauce
