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Vegan butterbean soup

Vegan butterbean soup image
Difficulty Easy
Preparation 5 min
Cooking 35 min


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


    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.

    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.