BEETROOT AND BUTTER BEAN SOUP

facebook share image   twitter share image   pinterest share image   E-Mail share image



Beetroot and Butter Bean Soup image

This soup freezes wonderfully for upto 3 months. It's also great with a handful of mixed seeds stirred in.

Provided by PinkCherryBlossom

Categories     Beans

Time 50m

Yield 2 serving(s)

Number Of Ingredients 8

2 tablespoons olive oil
1 red onion, chopped
400 g beetroots, peeled and diced
800 ml vegetable stock
400 g butter beans, rinsed and drained
1 orange, juice and zest of
1 lemon, juice of
2 tablespoons yoghurt (optional)

Steps:

  • Heat oil and soften the onion for 5 minutes.
  • Add beetroot and stir for a couple of minutes.
  • Add stock and bring to boil. Simmer for 40 minutes until tender.
  • Add beans, orange juice and zest and cook for 10 minutes.
  • Blend until smooth and add the lemon juice.
  • Serve with the yoghurt swirled in (if using).

Nutrition Facts : Calories 415.2, Fat 14.7, SaturatedFat 2.1, Sodium 638.6, Carbohydrate 63.5, Fiber 15, Sugar 16.4, Protein 12.6

There are no comments yet!