Carrot and Butter Bean Soup
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Prep Time
10 MINS
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Cook Time
40 MINS
- KCals 202
- Carbs 28G
4 Servings
Ingredients
- low-calorie cooking spray
- 1 onion, peeled and diced
- 600 g carrots, peeled and diced
- 2 400g tins butter beans (approx. 470g), drained and rinsed
- 1 tsp ground coriander
- 1 litre boiling water
- 2 vegetable stock cubes
- salt and freshly ground black pepper, to taste
- a few drops of hot sauce (optional)
Instructions
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Spray a frying pan with low-calorie cooking spray and set on a medium heat. Add the onion and fry for 10 minutes.
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Dissolve the stock cube into the water. Add the carrots, half the butter beans, coriander, and stock.
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Bring to the boil, lower the heat, and cover. Simmer for 25-30 minutes, until the vegetables are soft.
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Blitz with a stick blender until smooth. Add the remaining butter beans and return the pan to a low heat. Simmer for a few minutes until the beans are heated through. Season to taste with salt and pepper — and, if using, add the hot sauce.