Vegan colorful bean soup

Ingredients for 5 servings:

• 350 g green beans, cooked
• 300 g bell pepper(s), red
• 280 g onion(s)
• 2 garlic cloves
• 2 small cans of edamame (80 g each)
• 1 small can of white beans, approx. 260 g drained weight
• 1 class can/n chickpeas, approx. 260 g drained weight
• 400 ml coconut milk
• 100 ml vegetable broth, strong
• 10 g coconut oil
• 1 tsp, leveled turmeric powder
• 1 tsp, chopped basil, dried
• Salt and pepper from the mill
• some basil leaves for garnishing

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes

Wash the bell peppers. Remove the stems, light-colored inner walls, and seeds. Cut into approximately 2 cm pieces and set aside. Peel and finely dice the onions and garlic. Place the chickpeas and white beans in a sieve and drain. Heat the coconut oil in a saucepan. Sauté the onions and garlic for 3-4 minutes, stirring occasionally. Deglaze with the vegetable stock. Add the coconut milk, paprika, dried basil, turmeric powder, and a pinch of salt. Bring to a boil and simmer gently for another 5 minutes. Add the chickpeas, white beans, green beans, and edamame to the pan and heat until hot; do not boil. Season to taste with salt and pepper. Finely slice the basil leaves and use them to garnish the soup when serving.