European
European - British - Soups
Carrot and Butter Bean Soup
Chef's Menu Description
A wholesome, deeply comforting soup crafted from slow-simmered stock, aromatic garden vegetables, and fresh herbs, served with crusty bread.
Ingredients
- • low-calorie cooking spray
- • 1 onion, (peeled and diced)
- • 600 g carrots, (peeled and diced)
- • 2 400g tins butter beans (approx. 470g), (drained and rinsed)
- • 1 tsp ground coriander
- • 1 litre boiling water
- • 2 vegetable stock cubes
- • salt and freshly ground black pepper, (to taste)
- • a few drops of hot sauce ((optional))
Preparation Steps
1
Phase 1
Spray a frying pan with low-calorie cooking spray and set on a medium heat. Add the onion and fry for 10 minutes.
2
Phase 2
Dissolve the stock cube into the water. Add the carrots, half the butter beans, coriander, and stock.
3
Phase 3
Bring to the boil, lower the heat, and cover. Simmer for 25-30 minutes, until the vegetables are soft.
4
Phase 4
Blitz with a stick blender until smooth. Add the remaining butter beans and return the pan to a low heat. Simmer for a few minutes until the beans are heated through. Season to taste with salt and pepper — and, if using, add the hot sauce.