Cannellini bean and coconut cream soup

Ingredients for 6 servings:

• 2 shallots
• 2 garlic cloves
• 1 olive oil for frying
• 750 ml water
• 500 g beans (cannellini beans), cooked, from the can
• 100 g lentils, red
• 500 ml coconut milk
• Vegetable stock powder for 700 ml liquid
• 1 tsp rock salt
• 1 tbsp black sesame seeds, roasted
• 1 tsp poppy seeds, roasted
• ½ tsp pepper, mixed, ground
• 10 juniper berries
• ½ tsp allspice berries
• ½ tsp coriander seeds
• ½ tsp fenugreek seeds
• ½ tsp cumin
• ½ tsp lemongrass
• chili flakes
• ½ tsp cubeb pepper, ground
• 3 g eggplant(s), dried and chopped
• 2 garlic cloves
• 3 onions, red
• Olive oil for frying

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour

vegan

Cook the red lentils in a pot with twice the amount of water for 15 minutes. Then drain the water and set the red lentils aside. Peel and finely chop the shallots and garlic. Heat olive oil in a pot. Sauté the shallots and garlic. Add the water, lentils, beans, coconut milk, vegetable stock, and spices. Bring to a boil, stir, and simmer over low heat for 20 minutes. Meanwhile, peel and slice the garlic and red onions. Then fry in a pan with olive oil until browned. Set aside. Purée the soup, ladle onto a plate, and garnish with the fried onions and garlic. Serve with baguette. The recipe can also be found here on my blog: https://www.vegan-cooking-with-thalija.de/archive/262/b49e5921-4542-467c-8f8a-f68206cade0e