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Beetroot and Butter Bean Soup

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“This soup freezes wonderfully for upto 3 months. It's also great with a handful of mixed seeds stirred in.”
READY IN:
50mins
SERVES:
2
UNITS:
US

Ingredients Nutrition

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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