recipes
Ginger and lemon pepper chicken and bean soup with coconut milk
2022-01-29
Ingredients
- 2 chicken legs
- 2 tbsp. chopped fresh ginger
- 2 tbsp. lemon pepper
- 1 x 200g tin Cannellini beans, drained and rinsed
- 1 x 200g tin black eyed peas, drained and rinsed
- 1 x 200g tin kidney beans, drained and rinsed
- 1 tbsp. lemon zest
- 1 leek, shredded
- 2 potatoes, peeled and diced
- 200g coconut milk (Tiger tiger)
- Bunch coriander chopped
- 2 spring onions, sliced
- 100g pumpkin, diced
- ½ chili, chopped
- 3 bay leaves
- 80g diced pancetta
- 50g cashew nuts, crushed (Lamb brand)
- Bunch of kale leaves, trimmed and rinsed
Method
Simmer the chicken in 4 litres of water for 2 hrs with the bay leaves and diced potatoes. Remove the legs and allow to cool so you can flake the chicken meat.
In another saucepan, heat the butter and sauté the leeks, chili, ginger, lemon pepper, pumpkin and pancetta until lightly browned. Add in the beans and mix well, followed by the lemon, stock, milk and simmer for 20 minutes. Add the kale leaves to the soup, stir well and adjust seasoning. Serve garnished with the coriander, cashew and spring onions.
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