Saturday, 30 October 2010

Carrot and Butter Bean Soup

1-1.25 kg carrots, peeled and chopped
3-4 medium-sized potatoes, peeled and chopped
1.5-1.8 l of (low salt, organic) veg stock
2 medium onions, finely chopped
3-4 garlic cloves, finely chopped
dried herbes de Provence and/or 1 large bay leaf
2 tbsp organic tahini
1 tin organic butter beans, drained and rinsed
olive oil

1. Sauté the onions and garlic until soft, then add potatoes and carrots. Stir until all the veg is coated in the garlic/onion mix.

2. Add the stock, bring to the boil, season with pepper (I don't add salt) and simmer until the veggies are soft.

3. Add the tahini and blend the soup. Then add the butter beans. Return to a very low heat to heat them through.

Lovely scattered with (toasted) sunflower, sesame or pumpkin seeds.

Also works well without the tahini.

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