Carrot and Runner Beans Soup

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Place the sliced runner beans in a steamer and steam for about 8–10 minutes, until tender but still bright green. Set aside.

Step 2

In a large pot, add the chopped onion, carrot, courgette, olive oil, salt and water.

Step 3

Bring to a boil, then reduce heat and let it simmer for about 30 minutes, or until the vegetables are very soft.

Step 4

Blend the soup until smooth and stir in the steamed runner beans into the blended soup.

Step 5

Taste and adjust salt or water if needed. Serve hot.