Carrot, Butterbean & Chervil Soup
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Keep your beans, Jack, you can use them in this soup! Fend off the giants with them, they're full of 80 different nutrients, are mineral-rich and full of great cholesterol-lowering fibre.
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Ingredients you'll need
From your kitchen
  • 1 tbsp olive oil
  • 700ml boiling water
  • Sea salt and freshly ground balck pepper
You'll need
Step by step this way
  • 1.

    Get a large pot hot. Scrub or peel your carrots. Finely dice the carrots and celery. Finely chop the onion.

  • 2.

    Gloss your heated pot with 1tbsp oil. Add the diced veg. Season well. Sizzle over medium-low heat till just tender.

  • 3.

    Finely chop your garlic. Cook a mo. Drain your butter beans. Add them, the zest of your lemon and the boiling water or stock. Cover. Simmer for 10 mins or till the carrots are fully tender.

  • 4.

    Blend till smooth. Add more water or stock, if needed. Add half your chervil. Blend it through. Taste. Tweak seasoning as needed. Add a squeeze of lemon, if you like.

  • 5.

    Divide between bowls. Garnish with the remaining chervil.

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