CREAMY BUTTER BEAN SOUP - SOUP SEASON 🍂

CREAMY BUTTER BEAN SOUP - SOUP SEASON 🍂 Welcome back to SOUP SEASON, the series where I show you how to make the best soups in town. For EPISODE 9, I’ve made you my CREAMY BUTTER BEAN SOUP - a literal bowl of comfort. This makes for the perfect bowl of brothy, beany goodness, and always warms me up, especialy during the winter. I’ve left the full written recipe below - so let me know if you give it a go! INGREDIENTS (serves 4) 1 Celery Stick 1 Carrot 1 Banana Shallot 4 Garlic Cloves 1 Tsp miso paste 1 Tsp dijon mustard 1 Tsp Harissa paste 800g beans (I used 1x butter beans, 1x white beans) 1 sprig of rosemary / thyme 1 glass white wine (optional) 500ml Vegetable Broth Small Bunch of Fresh Parsley + Mint 2 Tbsp Nutritional Yeast 1 Lemon Olive Oil Salt Black Pepper METHOD 1. Finely dice the onion, carrot + celery, then mince the garlic. 2. In a large saucepan, heat 2tbsp of olive oil on a medium heat. 3. Once warmed, add the onion, carrot + celery with a large pinch of salt. 4. Sautée for 5-10 minutes until softened + catching the pan, then add the garlic, frying until fragrant. 5. Add the miso, harissa + mustard, cooking out for another 2-3 minutes. Then deglaze with the wine. 6. Add the beans, veg stock, rosemary / thyme, then season with salt + pepper & bring to the boil. 7. Lower the heat + simmer for 10-15 minutes, blending a bit at the end for a creamier texture if you like. 8. Finish with chopped parsley, mint, a squeeze of lemon juice + nutritional yeast for cheesiness. 9. Spoon into bowls, top with more fresh herbs, olive oil, nutritional yeast + chilli flakes - serve with crusty bread + enjoy!

Great

% Daily Values based on a 2,000 calorie diet