COCO - BANANA'S CREAMLESS CREAM OF BUTTER BEAN AND HERB SOUP
This recipe is a light, refreshing soup perfect for spring and summer. I am not one for creamy things, and this is not rich at all. It is adapted from veganchef.com (Butterbean and Herb Cream Soup)
Provided by Coco - Banana
Categories Beans
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Boil the soaked lima beans, in enough water to cover, with the bay leaf, until they are tender.
- Once cooked, discard the bay leaf and add chopped fresh herbs and sea salt to taste.
- Transfer to a blender (or just use a hand blender), and blend until it is a smooth consistency.
- Serve, with warm crusty bread and a garden salad.
Nutrition Facts : Calories 304.8, Fat 0.7, SaturatedFat 0.2, Sodium 19.1, Carbohydrate 57.1, Fiber 17.3, Sugar 7.7, Protein 19.5
CREAMY BEAN SOUP WITH FRESH HERBS AND SPINACH
Provided by Cara Brunetti Hillyard
Categories Soup/Stew Bean Leafy Green Herb Quick & Easy Lunch Parmesan Rosemary Spinach Chickpea Fall Winter Bon Appétit Virginia Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 8 first-course servings
Number Of Ingredients 11
Steps:
- Heat 3 tablespoons olive oil in large pot over medium-high heat. Add onions and garlic and sauté until onions are golden, about 15 minutes. Add rosemary and stir 1 minute. Add all broth and beans. Bring soup to boil; reduce to medium-low and simmer until flavors blend, about 10 minutes.
- Working in batches, transfer soup to blender and puree until smooth; return to pot. Mix in spinach and sage; stir until spinach wilts, about 1 minute. Season soup to taste with salt and pepper. Ladle soup into bowls. Sprinkle each with Parmesan cheese and drizzle with extra-virgin olive oil, if desired.
BUTTERBEAN & ROSEMARY SOUP
Sip on a warming, welcoming butterbean & rosemary soup
Provided by Merrilees Parker
Categories Dinner, Lunch, Side dish, Snack, Soup, Supper
Time 15m
Yield As part of a buffet
Number Of Ingredients 9
Steps:
- Heat the olive oil in a pan and add the chopped onions, finely chopped celery sticks and finely chopped large garlic cloves.
- Fry for 5 mins until softened. Stir in the chopped rosemary. Add the rinsed, drained butterbeans, and hot vegetable stock. Simmer for 10 mins. Add 2 handfuls young spinach and the double cream and warm through, then blitz until smooth. Season to taste.
HERBY CHICKEN & BUTTER BEAN SOUP
This rustic, chunky soup uses up leftover roast chicken and is packed with flavour from fresh rosemary, sage and thyme
Provided by Cassie Best
Categories Lunch, Main course
Time 1h20m
Number Of Ingredients 13
Steps:
- If using a leftover chicken carcass, place in a large saucepan and cover with 2 litres of water. Bring to the boil, then cover with a lid and gently simmer for 20 mins. Meanwhile, heat the oil in another large saucepan. If using chicken thighs, add these and brown on all sides, then remove and set aside.
- Add the onions to the oil and cook for 10 mins until starting to caramelise. Add the carrots, herbs, spices and flour, and stir for 1-2 mins to toast the spices. If using a chicken carcass, strain the cooking liquid into the pan with the vegetables, otherwise add the browned chicken thighs and stock. Stir well, cover and simmer for 30 mins.
- If using chicken thighs, remove them from the pan, shred the meat and discard the bones. Add the meat (or the meat from the carcass) back into the soup, along with the butter beans, season and heat through for 1-2 mins.
- Use a hand-held blender to blitz the soup until smooth, or leave it chunky. Or blend about half, so it's creamy but still has chunks of chicken, carrot and butter bean. Serve with extra pepper, and good crusty bread.
Nutrition Facts : Calories 363 calories, Fat 19 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 19 grams carbohydrates, Sugar 11 grams sugar, Fiber 7 grams fiber, Protein 32 grams protein, Sodium 0.8 milligram of sodium
ENGLISH CREAM OF SORREL HERB SOUP
Sorrel is a very old herb that has been used throughout the centuries in England, as well as the rest of Britain and Europe - especially France. I have called this an English soup, as it does not contain any egg yolks, as French Sorrel soup often does. It can be served chilled or hot, and is also delicious made with a combination of sorrel, watercress and other green herbs. You must try to use the small round tipped sorrel leaves, as the large pointed leaves are very bitter! Sorrel is a purgative and an excellent detoxification herb, so you can enjoy your soup as well as cleansing yourself!! Garnish with croutons and finely chopped sorrel leaves.
Provided by French Tart
Categories Potato
Time 50m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Heat the oil and add the onion and potatoes, stirring all the time, cook them until they start to soften.
- Add the stock & milk, season well with salt and black pepper and bring to the boil.
- Simmer for 10-15 minutes until the potatoes are tender.
- 2 minutes before the end of cooking, add the sorrel & the creme fraiche or cream.
- Liquidise the soup.
- Serve it chilled OR hot, with croutons and finely chopped sorrel leaves.
- To serve it chilled:.
- Allow it to cool and store in a cool place such as the fridge. Just before serving, add an ice cube to each bowl and pour the soup into the bowl. Garnish as before.
Nutrition Facts : Calories 208.3, Fat 9.6, SaturatedFat 4.3, Cholesterol 23.2, Sodium 71.2, Carbohydrate 25, Fiber 2.4, Sugar 1.9, Protein 6.4
COCOA BANANA BARS
These bars are very moist with a rich banana and chocolate flavor. They are an after-school snack that the kids will beg for.
Provided by Lisa
Categories Desserts Fruit Dessert Recipes Banana Dessert Recipes
Time 40m
Yield 24
Number Of Ingredients 10
Steps:
- Preheat an oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking pan.
- Beat the butter and sugar with an electric mixer in a large bowl until light and fluffy. Add the egg and the vanilla and beat until well combined. Stir in the mashed banana, set aside.
- Stir together the flour, baking soda, baking powder, and salt in a separate large bowl, and make a well in the center. Pour the banana mixture into the well and stir just until combined.
- Remove half of the batter from the bowl. Mix the cocoa powder into the batter remaining in the bowl and stir well. Spread the cocoa batter in the bottom of the prepared pan. Spoon the remaining batter on top and use a knife to swirl the batter into a marbled design.
- Bake in the preheated oven until the edges are golden, about 25 minutes. Allow to cool before cutting into 24 pieces.
Nutrition Facts : Calories 112.8 calories, Carbohydrate 18.1 g, Cholesterol 17.9 mg, Fat 4.3 g, Fiber 0.9 g, Protein 1.4 g, SaturatedFat 2.6 g, Sodium 151.9 mg, Sugar 10.1 g
CREAMY TOMATO AND SUMMER HERB SOUP
This creamy tomato and summer herb soup takes less than 25 minutes to prepare and can be served hot or cold. I prefer it hot. It is bursting with flavor and contains a full serving of vegetables in each bowl. Tarragon is the herb of choice in this version of the recipe, but chopped basil or even mint would work, too. While some creamy soups are made with heavy cream or sour cream, this one gets a rich, tangy flavor from a modest amount of reduced-fat sour cream. If you like, you can use low-fat plain yogurt instead. The soup is best when made with ripe tomatoes, but a 28-ounce can of diced tomatoes with their juices can be substituted in a pinch. For a complete light meal, serve this soup with a salad and a few slices of grilled whole-grain baguette.
Provided by CookingONTheSide
Categories Low Protein
Time 25m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- In medium saucepan, heat the oil over medium.
- Add the onion and saute until softened, about 4 minutes.
- Add the tomatoes and water, then bring to a boil.
- Reduce heat and simmer until the vegetables are tender, about 5 minutes.
- Transfer the soup to a food processor or blender and puree until smooth, in batches, if necessary (use caution when blending hot liquids).
- Set a strainer over the saucepan.
- Pour the puree through the strainer, pressing on the solids with a wooden spoon or spatula to extract as much of the pulp as possible; discard the seeds and skin.
- Whisk the sour cream and tarragon into the soup.
- Stir over low heat until the soup is hot, but not boiling.
- Season with salt and pepper.
SWEETENED BANANAS IN COCONUT MILK
This dessert is simple but very delicious for the banana lover. Bananas are simply cooked in a mixture of coconut milk and coconut cream to create a luscious treat.
Provided by wiley
Categories World Cuisine Recipes Asian Thai
Time 30m
Yield 6
Number Of Ingredients 5
Steps:
- Bring the coconut milk to a boil in a pot. Add the bananas to the coconut milk and cook until tender, about 15 minutes. Dissolve the sugar and salt into the mixture. Stir the coconut cream through the mixture. Remove from heat; serve hot.
Nutrition Facts : Calories 349.9 calories, Carbohydrate 56.4 g, Fat 15.3 g, Fiber 3.2 g, Protein 2.5 g, SaturatedFat 13.4 g, Sodium 394.2 mg, Sugar 44.4 g
WATERCRESS SOUP
Make and share this Watercress Soup recipe from Food.com.
Provided by marisk
Categories Clear Soup
Time 50m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Wash watercress well, keeping tips separate.
- Simmer water/broth, salt and pork in a pot for 30 minutes.
- Add watercress stems and boil for 1 minute.
- Add tips, boil for another minute.
- Serve hot, garnishing wih green onion.
Nutrition Facts : Calories 4.9, Sodium 311.1, Carbohydrate 0.7, Fiber 0.3, Sugar 0.2, Protein 0.8
COCO - BANANA'S DHAL
Dhal is one of my most favourite dishes of all time, being a poor uni student and all. You can use yellow or green split peas, lentils, split mung beans or split chickpeas, and use any combination of the following spices: cumin, coriander, cardamom, chilli, turmeric, mustard seeds, cayenne, paprika, aesephotida (hing), fenugreek or tamarind paste. You can always add other vegetables to it as well, for example, cooked mashed pumpkin, potato chunks, chopped spinach, cooked whole chickpeas (or other beans), eggplant and sweet potato. I always eat this over brown rice. Apparantly this is a great dish for diabetics
Provided by Coco - Banana
Categories Curries
Time 1h15m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Begin boiling legume and cook until soft and mushy and absorbed all the water.
- Keep adding more water if necessary.
- Meanwhile, heat the oil in a fry pan, and combine spices of choice, onion, garlic and ginger and cook until fragrant.
- Add the onion mixture to the legumes and cook on low for 20 minutes or so.
- Stir in the lemon juice and serve over rice.
Nutrition Facts : Calories 207.8, Fat 2.9, SaturatedFat 0.4, Sodium 9, Carbohydrate 34.5, Fiber 13.2, Sugar 5.3, Protein 12.6
More about "coco bananas creamless cream of butter bean and herb soup recipes"
GREEN BANANA AND COCONUT MILK SOUP | RICARDO
From ricardocuisine.com
4/5 (3)Category AppetizersServings 4Total Time 1 hr 10 mins
- In a saucepan, soften leek in butter. Add bananas and turmeric and sauté for about 5 minutes. Add broth and coconut milk. Bring to a boil and simmer gently for about 30 minutes or until bananas are tender. In a blender, purée until smooth. Add broth, if needed. Season with salt and pepper. Keep warm.
- In a skillet, brown bananas in oil. Season with salt and pepper. Add sambal oelek and cook for about 1 minute. Drain.
CHOCOLATE COVERED BANANAS - KNOW YOUR PRODUCE
From knowyourproduce.com
BUTTER BEAN POTATO SOUP - MONKEY AND ME KITCHEN ADVENTURES
From monkeyandmekitchenadventures.com
COCO - BANANA'S CREAMLESS CREAM OF BUTTER BEAN AND HERB SOUP
From fooddiez.com
COCO BANANAS CREAMLESS CREAM OF BUTTER BEAN AND HERB SOUP …
From find-best-recipes.com
BUTTER BEAN SOUP - HUNGRY HEALTHY HAPPY
From hungryhealthyhappy.com
COCO BANANAS CREAMLESS CREAM OF BUTTER BEAN AND HERB …
From tfrecipes.com
COCO BANANAS CREAMLESS CREAM OF BUTTER BEAN AND HERB SOUP FOOD
From topnaturalrecipes.com
COCO BANANAS CREAMLESS CREAM OF BUTTER BEAN AND HERB SOUP FOOD
From homeandrecipe.com
COCO BANANAS CREAMLESS CREAM OF BUTTER BEAN AND HERB SOUP …
From amazingcookingguide.com
BANANA COCONUT SOUP RECIPE — EAT THIS NOT THAT
From eatthis.com
You'll also love