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Garlic Bean Soup

Creamy garlic bean soup with coconut milk that's vegan, high in fiber, and under 350 calories.
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Total Time 40 minutes
Course Soup
Servings 4
Calories 336 kcal

Ingredients
  

  • 10 garlic cloves
  • 3 tbsp olive oil
  • 1 tsp chili flakes
  • 2 tbsp tomato paste
  • 2 cans white beans
  • 1 can crushed tomatoes
  • 1 cup vegetable broth (2 ½ dl)
  • 13.5 oz coconut milk (4 dl)
  • 1 tsp maple syrup
  • ¾ tsp salt

Instructions
 

  • Peel the garlic cloves by pressing them with the flat side of a knife and lightly crushing them.
  • Heat the oil in a pot and gently sauté the garlic over medium-low heat until slightly golden.
  • Stir in the chili flakes and tomato paste.
  • Drain and rinse the beans, then add them to the pot along with the crushed tomatoes and vegetable broth.
  • Cover and simmer for about 20 minutes.
  • Lightly mash some of the beans with a potato masher for texture.
  • Add most of the coconut milk, the syrup, and salt. Heat through.
  • Drizzle the remaining coconut milk on top of each serving before serving.

Notes

Tip: You can also use dried beans, but they must be soaked and cooked beforehand.