Carrot, Butter Bean & Chervil Soup

Prep: 10 mins

Cook: 20 mins

Keep your beans, Jack, you can use them in this soup. Fend off the giants with a soup full of zinc, iron, magnesium and vitamins and our brilliant organic carrots that taste like carrots should.

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300 kcal
(per portion)

Ingredients you'll need

3 carrots
1 celery stick
1 onion
2 garlic cloves
400g tin of butter beans
1 lemon
A handful of chervil
1 vegetable stock cube

From your kitchen

1 tbsp olive oil
Sea salt
Freshly ground pepper

Step by step this way

1.
Scrub or peel the carrots. Finely dice the carrots and celery. Peel and finely chop the onion.
2.
Warm a large pan over a medium heat for 1 min. Gloss the pan with 1 tbsp oil. Add the diced veg. Season well. Sizzle over medium-low heat for 8-10 mins till just tender. Stir every so often.
3.
Peel and finely chop the garlic. Add to the pan. Drain the butter beans. Add them and grate in the zest of the lemon. Crumble in the stock cube and pour in 500ml boiling water. Cover and simmer for 10 mins, or till the carrots are fully tender.
4.
Add half the chervil, leaves and stalks, to the pan. Blend till smooth with a hand-held blender or pour into a blender, adding more water or stock if needed. Taste. Tweak the seasoning as needed. Add a squeeze of lemon juice to add sharpness, if you like.
5.
Divide the soup between 2 warm bowls. Garnish with the remaining chervil leaves to serve.

This recipe is from

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