BEETROOT AND BUTTER BEAN SOUP
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
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
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