John Myers
Runner Bean Potato Soup
The perfect runner bean potato soup recipe with a picture and simple step-by-step instructions.
- 300 g Runner beans
- 1 tsp Salt
- 300 g Triplets (small potatoes)
- 1 tsp Salt
- 500 ml Vegetable broth (2.5 tsp instant)
- 200 ml Coconut milk
- 1 Strong pinch of salt
- 1 pinch Pepper
- 1 pinch Sugar
- 1 pinch Chilli flakes
- 1 pinch Ground caraway seeds
- 1 tsp Fish sauce
- 1 tsp Chicken broth instant
- Some parsley
- Clean the runner beans, remove the threads, wash them, cut diagonally into pieces approx. 1–2 cm long, simmer in salted water (1 teaspoon) for approx. 8 minutes and drain through a kitchen sieve. Peel and wash the potatoes, cut into approx. 1 – 1.5 cm cubes, cook in salted water (1 teaspoon) for approx. 18 minutes and drain through a sieve. Put the vegetable stock (500 ml) and coconut milk (200 ml) in a saucepan, add the precooked potato cubes and beans, sprinkle with salt (1 big pinch), pepper (1 pinch), sugar (1 pinch), chilli flakes (1 Pinch), ground caraway (1 pinch), glutamate (1 pinch) and fish sauce (1 teaspoon), let everything simmer for about 5 minutes and serve hot sprinkled with parsley.
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