Spicy Coconut African Bean Soup

Returning to Cape Town gave me the urge to get back into my cooking. I decided to create an African bean soup to serve to out of town guests. I thought of the various influences in and around Cape Town and this is what I came up with.

I served my bean soup this past weekend as a shooter before dinner…it received rave reviews along with the drums and a few other African favorites that were present during the evening festivities.

Please let me know what you think.

Spicy Coconut African Bean Soup
Prep time:
Cook time:
Total time:
Serves: 6
  • 2 tbsp olive oil
  • ½ cup onion, chopped
  • 2 garlic cloves, chopped
  • ½ cup celery, chopped
  • 1 tbsp red curry
  • 420gm (14 oz)red kidney beans(1can)
  • 420gm (14 oz)white beans (1can)
  • 420gm chopped seeded tomatoes (1can)
  • ½ cup coconut milk + 3tsp for decorating
  • 2tbsp coriander, chopped
  1. In a large pot, sauté onions and celery in olive oil.
  2. Add garlic and continue to sauté.
  3. Once vegetables have softened, add curry paste and continue cooking.
  4. Add beans and tomatoes and cook on medium heat until all vegetables are softened. Aprox 20 minutes.
  5. Use a blender or hand held stick blender to create a creamy consistency.
  6. Add coconut milk to give a runnier texture.
  7. To serve, pour into bowl, drizzle with coconut milk and garnish with coriander


Ingredients for the bean soup

Cooking the bean soup

Making the bean soup

Spicy coconut bean soup

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