Beetroot and Butter Bean Soup
"This soup freezes wonderfully for upto 3 months. It's also great with a handful of mixed seeds stirred in."
- Ready In:
- 50mins
- Ingredients:
- 8
- Serves:
-
2
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
- Heat oil and soften the onion for 5 minutes.
- Add beetroot and stir for a couple of minutes.
- Add stock and bring to boil. Simmer for 40 minutes until tender.
- Add beans, orange juice and zest and cook for 10 minutes.
- Blend until smooth and add the lemon juice.
- Serve with the yoghurt swirled in (if using).
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RECIPE SUBMITTED BY
Under construction...
How I rate...
5 stars - perfect, will make again without any changes.
4 stars - Liked it, will make again again but with changes.
3 stars - had to make major changes but got it to work.
2 stars - had to make major changes and it didn't work.
1 star - went terribly, a waste of time and ingredients, I cried, BF cried the cats cried you get the picture...
