Fruity-spicy coconut soup with kidney beans

Ingredients for 4 servings:

• 2 bell peppers, yellow
• 4 spring onions
• 2 garlic cloves
• 1 lime(s), untreated
• 2 small cans of kidney beans
• 1 gr. can/n tomatoes, chopped
• 500 ml coconut milk
• salt and pepper
• chili powder
• 1 pinch(s) of sugar
• 4 wraps
• 1 tbsp coconut flakes
• 3 tbsp olive oil
• 3 tbsp pesto, red Rosso
• cumin
• cardamom
• Fenugreek powder
• Clove powder
• n. B. Coconut flakes for garnishing

Instructions

Working time approx. 35 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 55 minutes

Preheat the oven to 200°C fan/convection oven (220°C top/bottom heat). Halve both bell peppers, remove the seeds, and cut into small cubes. Slice the spring onions into rings, separating the white and green rings. Place the white rings in a large pot along with the bell pepper, the crushed garlic cloves, and 2 tablespoons of olive oil, then sauté everything for about 3 minutes. Meanwhile, grate the lime zest, then halve it, and rinse the kidney beans under cold water. Deglaze the pot with the pesto, coconut milk, and chopped tomatoes. Add the kidney beans and season generously with the spices mentioned above and 1 tablespoon of coconut flakes. Simmer the soup for about 15 minutes, then season with lime juice. Cut the wraps into 8 triangles each and place on a baking sheet. Drizzle with the remaining olive oil, season with salt and pepper, and bake in the oven for about 5 minutes until crispy. Finally, ladle the soup into deep bowls and garnish with coconut flakes, green onion rings, and lime zest. Serve with the crispy wraps. Per serving, approximately 700 kcal.