One morning, I really felt like a sweetened coconut milk soup for breakfast and came up with this rather weird concoction. Ok, it’s not that weird, I mean, my father used to make a pasta dish with a super-sweet sugary broth and served it with boiled eggs. However, the honey in this soup did lend a rather “honey-ish” flavor to the soup (not surprisingly). I couldn’t really work out if I liked this overpowering flavor of honey or not, but it did satiate my need for something coconut-ty, sweet and homely. If I were to make it again, I might stretch it a little bit by using maple syrup instead of honey.
HONEY-SWEETENED COCONUT SOUP WITH SWEET POTATO, KABOCHA SQUASH AND BEANS
- 120 ml (1/2 c) coconut cream mixed with 120 ml (1/2 c) water, or use 240 ml (1 c) full-fat coconut milk
- 130 g (4.5 oz) cooked black beans
- 60 g (2.1 oz) cooked sweet potato, cubed
- 60 g (2.1 oz) cooked kabocha squash, cubed
- 10 g (1/2 tablespoon) honey, or to taste
- 1 pinch sea salt
1. Gently heat together the coconut cream/water or coconut milk, black beans, sweet potato, kabocha squash, honey and salt until warmed through.
2. Transfer soup to a bowl and enjoy.