Carrot and Butterbean Soup

Name: Carrot and Butterbean Soup
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: European, British
Ingredients: 1 tablespoon vegetable oil; 1 large onion, peeled and finely chopped; 1 clove of garlic, peeled and crushed; 1 stick of celery, chopped finely; 1 kg of carrots, tops removed and scrubbed, cut into 1cm cubes; 2 medium potatoes, scrubbed and cut into 1cm cubes; 1.5 litres of hot vegetable stock; 200ml of semi-skimmed milk; 1 can of butter beans in water; Small bunch of fresh coriander, chopped

5 steps

Prep:15minCook:40min

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.

Updated at: Thu, 17 Aug 2023 09:50:35 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories221.1 kcal (11%)

Total Fat4.2 g (6%)

Carbs41.2 g (16%)

Sugars12.2 g (14%)

Protein7.4 g (15%)

Sodium1067.8 mg (53%)

Fiber9.8 g (35%)

% Daily Values based on a 2,000 calorie diet

Ingredients

6 servings

1 tablespoonvegetable oil

1onion

large, peeled and finely chopped

1clove garlic

peeled and crushed

1 stickcelery

chopped finely

1kgcarrots

tops removed and scrubbed, cut into 1cm cubes

2potatoes

medium, scrubbed and cut into 1cm cubes

1.5 litresvegetable stock

hot

200mlsemi-skimmed milk

1 canbutter beans in water

fresh coriander

small, chopped

Instructions

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.