17 Apr Spring Greens, Vegetable and Butterbean Soup
A quick and simple soup to knock up which came together as a speedy, fridge-emptying supper after spending the day out wandering through Brighton with my boyfriend’s family. Looking forward to being able to do that again soon!
It has a gorgeous silky consistency but still has a hearty bite from the spring veg in there. It was fab with a side of brie, fresh baguette and loadsa butter that particular day but will work with whatever bread you have knocking about.
Jack Monroe’s soda bread is also a winner for when you can’t get your mitts on any yeast (or just in general!).
Spring greens, vegetable and butterbean soup
- 1 tbsp olive or veg oil
- 1/2 white onion finely sliced
- 1 cube vegetable stock or equivalent bullion
- 1 medium white potato Scrubbed, peeled and cut into 2cm chunks
- 1 medium carrot cut into ~1cm slices
- 1 400g tin butter beans (fava beans) rinsed and drained
- 1 handful kale (or savoy cabbage or other pretty much any greens you fancy) washed and chopped up
- To taste salt and pepper
- Heat oil in a large saucepan over a medium heat
- Add onions and cook for around 5 minutes – until translucent, add a splash of water if it starts to stick
- Add in carrots, potato and beans and add enough boiling water to cover everything
- Crumble in stock cube or add bullion and stir well
- Simmer gently for around 20 minutes, check to see if the potato is done and carrots are cooked but with some bite. If not, continue to simmer and check again in 5 mins until done
- Once done, add in kale or greens and cover the pan with a lid. Let the greens wilt for around 2-3 minutes.
- Take out half of the soup and carefully (it's hot!) blend in a blender or with a stick blender.
- Add blended soup back to pan with the rest of the soup, stir and heat through.
- Taste and season to your liking with salt and pepper
- Serve up with hunks of your fave bread