Carrot and Butterbean Soup

This is perfect served as a lunch or supper dish on a cold day. It's a good way of using up a surplus of carrots and it tastes great served with crusty wholemeal bread. The soup can be kept in the fridge for up to 3 days. The recipe can be easily doubled to serve a crowd.

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Step 1

Heat the oil in a large, deep saucepan. Fry the onions on medium heat, stirring occasionally, until the onions are softened and just starting to brown.

Step 2

Add the garlic, celery, carrots and potatoes and fry for a further 2-3 minutes.

Step 3

Add the stock and milk to the pan. Turn up the heat and bring the pan to a simmer. Turn the heat down to low, put the lid on and simmer for 20 - 25 minutes until the vegetables are tender.

Step 4

Add 3/4 of the butterbeans and all of the water from the can to the pan. Simmer for a further 5 minutes.

Step 5

Using a stick blender, blend the soup to a smooth consistency. Add the remaining beans and most of the chopped coriander to the pan. Stir and check the seasoning before serving with the remaining coriander sprinkled on top.