Coconut & Bean Soup with Crostini Bar
Author: 
Recipe type: Entre
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
Coconut Soup
  • 1 tablespoon olive oil
  • 2 green onions, chopped, white & green separated
  • 1 garlic clove, peeled and chopped
  • 1 teaspoon curry powder
  • 1 teaspoon allspice
  • 1 teaspoon dried thyme
  • 500 ml vegetable stock
  • 1 400 ml can coconut milk
  • 1 398 ml can black eyed beans
  • 1 398 ml can pinto beans (or butter beans, white kidney beans, etc.)
Crostini Fixings
  • 6 on-the-vine cherry tomatoes
  • 1 cup whole deep purple grapes
  • 1 baguette, half of it sliced thin
  • 1 teaspoon olive oil
  • 1 cup baby spring peas
  • 1 cup ricotta
  • ½ fresh lemon, juice and zest
  • 2 radishes, thinly sliced
  • 3 tablespoons feta, crumbled
Garnishes
  • fresh basil, thyme and/or mint
  • alfalfa sprouts and/or pea shoots
  • flaked sea salt and coarse ground pepper
  • plain yogurt to dollop on soup
Instructions
  1. Preheat oven broiler and move rack to second highest position.
  2. Heat oil in a deep frying pan over medium-high heat. Roughly chop green onions and separate white and green. Smash and chop garlic. Put white part of onions and garlic into pan and cook for about 1 minute. Add spices, stir to form a paste and let it toast a couple minutes over medium heat.
  3. Meanwhile, place peas in a small pot with about an inch of water over high heat.
  4. Arrange grapes and tomatoes on one side of a parchment-lined baking tray, drizzle tomatoes with olive oil. Place under broiler and set timer for 8 minutes (more as a reminder so nothing burns).
  5. Back to the soup, add the stock, coconut milk, and both cans of beans. (Drain and rinse the beans first.) Cover, reduce to medium or medium-high and let simmer.
  6. Slice baguette, drizzle with olive oil and put slices on the other half of the baking sheet.
  7. Using a food processor, puree the ricotta, lemon juice, salt and pepper. Put in a bowl for serving.
  8. Without rinsing the food processor, add peas with a pinch of salt. Coarsely grind (you don’t want a puree, some texture is nice). Put peas in a small bowl and top with crumbled feta. Thinly slice radish and layer near or on smashed peas.
  9. Check on crostini, grapes and tomatoes. Using scissors to cut the parchment if you need to, simply lift the grapes and tomatoes off baking sheet with parchment and place directly on board. Add crostini.
  10. To finish board, add alfalfa sprouts, fresh herbs and a dish of flaked salt. Ladle soup into small serving bowl and top with remaining green onions and dollop of yogurt.
Recipe by Food Bloggers of Canada at https://www.foodbloggersofcanada.com/on-board-in-20-coconut-bean-soup-with-crostini-bar/