Ingredients
- 6 cups water
- 400 g white kidney beans
- 3 tablespoons olive oil
- 2 onions, chopped
- 2 potatoes, peeled and cubed
- 3 tablespoons chicken bouillon powder
- ½ teaspoon ground turmeric
- ½ teaspoon ground black pepper
- ½ teaspoon ground white pepper
- ½ teaspoon cayenne pepper
- 2 teaspoons curry powder
- 2 tablespoons soy sauce
- ½ cup whole milk
- ½ cup half-and-half
- ½ cup dry potato flakes
- ¼ cup chopped green onions
Make it step by step
- Put the water and white kidney beans into a medium pan and bring to boil. When it boils, reduce to a medium heat and simmer for 15 minutes.
- Fry the onions in the olive oil for a few miuntes until golden and then add them to a cooking pot with the potatoes, chicken soup base, turmeric, black pepper, white pepper, cayenne pepper, curry powder, and soy sauce. Cook for about 20 minutes.
- Add the milk and half of the cream and bring it back to boil. Add the potato flakes and stir until it had blended in. It should be thick and creamy.
Nutrition and portions
Nutrition estimates and Zone blocks are not available for this recipe.
Ingredient substitutions and portion changes need a new calculation.
Recipe source
Adapted from Recipes Wiki by Recipes Wiki contributors, under CC BY-SA 3.0. Formatting adapted; listed quantities and instructions are retained from the source.
Contributor history and attribution
Cook times in the method are source guidance, not a record of testing in our kitchen. Check food temperatures and ingredient labels when cooking.