Butternut, butter bean, coconut and basmati soup:
125ml basmati rice
1 ml turmeric
30 ml oil
1 large onion, finicky chopped
1 large butternut, peeled and cut I to small dice (600g prepared weight)
300g carrots, diced
7ml ground cumin
5 ml ground coriander
4cm piece fresh root Ginger, peeled and coarsly grated
2 stalks lemongrass, White part only, bruised
1x400ml can coconut milk
250ml chicken stock
Sea salt
1x400g butter beans, drained and rinsed
A large handful of fresh coriander leaves
Fresh lemon juice
Garam masala
Cook basmati rice as usual, adding turmeric to the cooking water. When done, cover and leave. You can reheat if working ahead.
For the soup, heat the oil in a large saucepan and sauté the onion until golden. (adding a pinch of sugar helps as there is no butter). Add the vegetables, spices, and ginger and toss until aromatic. Add the lemongrass, cocnut milk, stock and salt. Cover and simmer until the vegetables are soft - 45 minutes. If the veg are still chunky , remove the lemongras and use a potato masher to reduce the veg. Not too much, leave some texture.
Add beans and coriander and heat through. Then add just enough lemon juice to sharpen the taste.
If the soup is too thick, add a little more stock.
Ladle into bowls and gently place a spoonful of rice in the centre. Dust with garam masala.