Using coconut milk as a base makes this soup is rich and creamy without a drop of cream. Slideshow: More Latin American Recipes 

Ian Knauer
September 2014

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© Ian Knauer

Recipe Summary

active:
15 mins
total:
20 mins
Yield:
4 to 6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a medium heavy pot, heat the oil over medium high heat, then stir in the onions and garlic along with 3/4 teaspoon each of salt and pepper, and cook until golden, about 6 minutes. Stir in the cilantro stems, stock, beans with their liquid and coconut milk and bring to a simmer. Simmer the soup until the cilantro stems are tender, about 5 minutes.

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  • Puree the soup in batches, then season with salt and pepper to taste and serve topped with the cilantro leaves.

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