Every week we have a vegetarian day at Ubberup Højskole, and this wonderful soup is one of the students’ big favorites. It is filled with delicious, crispy vegetables – and you can use just the vegetables that are in the vegetable drawer. The soup is easy to make, because it is the starting point for most of the dishes we serve, which are found in our cookbooks. Our goal is to make it easy to make tasty, healthy dishes so that it becomes natural to implement them in everyday life.

4 pers.

What you need:

2 ds. (240 g) butterbeans
2 dl coconut milk
100 g spring onions, sliced
​​200 g tomatoes, diced
150 g mushrooms, quartered
200 g red peppers, diced
250 g carrots, in thin sticks
1 tbsp. red curry paste
Possibly. fresh coriander as the green sprinkle

Here’s how you do it:

  • Put all the ingredients in a saucepan and heat them up slowly.
  • Let the dish simmer until the carrots are tender.
  • Season with salt and possibly. a little extra curry paste.
  • Sprinkle the dish with fresh coriander just before serving.

The dish contains 900 g of greens.

Serving suggestions:

Can be served with a piece of wholemeal bread.
The dish is basically a vegetarian dish, but if you miss a piece of meat, then a piece of fried chicken is also really delicious.


KcalProteinCoolCarbohydrateDietary fiber
Pr. 100 g682,52,57,53