Beetroot and Butter Bean Soup |
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Prep Time: 5 Minutes Cook Time: 45 Minutes |
Ready In: 50 Minutes Servings: 2 |
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This soup freezes wonderfully for upto 3 months. It's also great with a handful of mixed seeds stirred in. Ingredients:
2 tablespoons olive oil |
1 red onion, chopped |
400 g beetroots, peeled and diced |
800 ml vegetable stock |
400 g butter beans, rinsed and drained |
1 orange, juice and zest of |
1 lemon, juice of |
2 tablespoons yoghurt (optional) |
Directions:
1. Heat oil and soften the onion for 5 minutes.
2. Add beetroot and stir for a couple of minutes.
3. Add stock and bring to boil. Simmer for 40 minutes until tender.
4. Add beans, orange juice and zest and cook for 10 minutes.
5. Blend until smooth and add the lemon juice.
6. Serve with the yoghurt swirled in (if using).
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