Soya beans are a complete source of amino acids essential to good nutrition and favoured by vegetarians and vegans. They are rich in both soluble and insoluble fibre which can ease digestion and they also boast high levels of isoflavones to boot! Black soya beans in particular, are reported to have higher levels of flavonoids stored in their dark coloured coats.
This rustic soup has a combination of white and black soya beans, made heartier with generous chunks of sweet potato and lots of vegetables. What makes it satisfyingly light and appealing are the Asian flavours of citrusy lemongrass and kaffir. Leftovers can be pureed with a generous pour of coconut milk for a velvety soup with the taste of laksa.