LUNCH – COCONUT AND BUTTERBEAN SOUP 

1. In a large pot over low to medium heat, sauté the onions and garlic with the olive oil until the onions are translucent, 5 to 10 minutes. 
2. Add the drained white beans, vegetable stock, coconut milk and vegetables. Cover, bring to a boil and simmer for 15- 20 minutes, until the beans are very soft. 
3. Put the soup place in a food processor and pulse until coarsely pureed. 

Have 5 walnuts on soup or afterwards.