Prep Time 5 minsCook Time 10 minsTotal Time 15 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 beans My 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
1 Dissolve the stock cubes & corn flour in hot water
2 Fan fry the garlic and ginger in coconut oil for 3-4 mins on low heat without browning. Sauté the beans and chickpeas
3 Pour the stock and cornflour mixture into a pot and let simmer on low heat occasionally stirring
4 Add the sweetcorn and garlic ginger paste with the beans and chickpeas
6 Add chopped coriander or parsley and season with salt & pepper to taste
7 Serve 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 beans My 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
1 Dissolve the stock cubes & corn flour in hot water
2 Fan fry the garlic and ginger in coconut oil for 3-4 mins on low heat without browning. Sauté the beans and chickpeas
3 Pour the stock and cornflour mixture into a pot and let simmer on low heat occasionally stirring
4 Add the sweetcorn and garlic ginger paste with the beans and chickpeas
6 Add chopped coriander or parsley and season with salt & pepper to taste
7 Serve topped with spring onions, green chillies, soy sauce
