1 Place a large saucepan over a medium heat and add the oil. Fry the onion, celery and carrot together for 10 minutes, stirring occasionally, until they begin to soften.
Vegan butterbean soup
Ingredients
4
servings
-
- 1 tbsp
- 1
- 3
- 3
- 2
- 2 tins
- 1,8 l
- 240 g
- 0,5
-
To serve
- 1 tbsp
- 30 g
- 1 tbsp
- 15 g
- 4 tbsp
Failed to add items to shopping list.
Preparation
2 Stir through the garlic and cook for 1 minute until fragrant, then add the butter beans for bulk and pour over the stock. Bring up to the boil, then simmer for 20 minutes.
3 After this time, stir through the spinach in batches until wilted. Season to taste with black pepper and the lemon zest and juice for kick.
4 When the soup's nearly ready to serve, prepare the seeds. Heat the oil in a frying pan over a medium heat and toss in the oil. Fry for 1–2 minutes until they toast and start to pop, then tip onto a plate and stir through the smoked paprika for smokiness.
Serving suggestions
Divide the soup between 4 bowls and top with a swirl of coconut milk (or yoghurt, if you'd prefer), sprinkling over the seeds and fresh parsley for colour.
