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Spring greens, vegetable and butterbean soup

Another store-cupboard favourite to use up some spring veg you might have knocking about in the fridge.
Prep Time15 mins
Cook Time30 mins
Course: Appetizer, Lunch, Soup
Cuisine: French-inspired
Keyword: Beans, Plant based, Vegan, Vegetarian
Servings: 2 people


  • 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


Note this recipe is for two people, just scale up to cook for more people 
The recipe freezes okay but might change consistency after thawing
It'll last for 2-3 days in an airtight container in the fridge
Feel free to add in more veg if you have it, peas would work well in here too!
If you're not veggie and have different stock, chicken stock would work here too