This Green Bean, Cashew and Coconut Soup is a dairy free and gluten free meal packed full of nourishing vegetables and beautiful fragrant, healing spices. With its creaminess coming from lush organic coconut cream and on a base of vegetable stock, it’s both vegan and paleo friendly!
Blending the cashews in gives it a really rich, satisfying consistency and adds protein. For additional protein try topping this with some shredded chicken (for the meat eaters) or pour the hot soup over a cup of cooked quinoa (for a veggie/vegan-friendly option).
Freeze this soup in batches so you always have something lovely on hand for dinner!
Green Bean, Cashew and Coconut Soup
- 2 cups green beans - about 300 grams
- 2 brown onions
- 4 cups broccoli or cauliflower - I like to use a mix
- 3/4 cup cashews
- 1 cup coconut milk
- 4 cups vegetable stock
- 2-3 cloves garlic
- 1 tbsp ginger - fresh, grated
- 1 tbsp curry powder
- 1 tsp ground coriander
- 1 tsp turmeric
- coconut oil for frying
- salt and pepper to season
- Peel and roughly chop the onions and trim the hard ends off the beans.
- Heat a tablespoon of coconut oil up in a large saucepan over the stove. Add onions, cashews, ginger, garlic and all the spice powders to the saucepan and cook for 2-3 minutes until the onion is softened a little and the mixture smells fragrant. (If it starts to stick you can add a few tablespoons of water.)
- Add the green beans to the saucepan and cook for 1-2 minutes more until beans are coated.
- Pour in the vegetable stock and add the broccoli/cauliflower to the saucepan.
- Bring to the boil, then reduce to a low simmer and cover with a lid. Cook for approximately 20 minutes or until all the vegetables are soft.
- Remove from the heat and pour in the coconut milk. Then, when the soup has cooled a little, use a stick blender to puree the soup until smooth (or transfer to a blender and do the same).
- Once the soup is pureed you can return it to the stove top and heat it up before serving. I like to garnish this with chilli flakes, sesame seeds and lots of fresh coriander.
Lovely Soup! We made a double batch to freeze. We put some cayenne on top and yum!
So glad to hear you enjoyed it Diana! 🙂
Sorry, this was not good at all! Way the wronf flavours from the spices. Not sure if it was the coriander, but followed the recipe to a T. Wasted a lot of good vegetables and other ingredients. Had to throw the whole thing out.
Hi Becky, I’m sorry you did not enjoy the soup. To be honest, I have not made this recipe for about a year, so I can’t recall the exact flavours and what might have been comning through so strongly in the soup so as to have caused that reaction. Possibly the coriander, I think people can react very strongly to that flavour as you mention. I hope you find another soup recipe that it more to your liking. 🙂
I would leave the coriander out. I can’t stand the taste and always ask for my meals to be served without coriander. Without the coriander is much better.
I always forget that for a lot of people really don’t enjoy coriander, thanks for reminding me Angie, I might revise this recipe so the coriander is optional 🙂
So yummy! I’m not vegan so I used chicken broth but wow! Awesome soup!
Hi Dova, thanks so much for your kind words! This would be awesome with chicken broth as the base; I’m not vegan either so will give that a go 🙂