Courgette & Butter Bean Soup Recipe | Abel & Cole

Courgette & Butter Bean Soup

Cooking time
Serves2 people
Courgette & Butter Bean Soup

A chunky, velvety soup made with soft hunks of seasonal courgette and creamy butter beans. Simmered with crème fraîche for extra richness, plus sweet garlic, a zingy dash of lemon and a garnish of fresh chervil.

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  • 1 onion
  • 2 garlic cloves
  • 3 courgettes
  • 400g tin of butter beans
  • 1 vegetable stock cube
  • 100ml crème fraîche
  • 1 lemon
  • A handful of chervil
  • Sea salt
  • Freshly ground pepper
  • 1 tbsp olive oil
  • 600ml boiling water

Prep: 10 mins | Cook: 20 mins

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1. Fill and boil your kettle. Peel and finely chop the onion. Peel and finely slice the garlic. Trim the tops off the courgettes and chop the courgettes into small chunks.
2. Pour 1 tbsp olive oil into a large pan and warm to a medium heat. Slide in the onion, garlic and courgettes. Add a pinch of salt and pepper and fry the veg for 8-10 mins, stirring every now and then, till softened.
3. Drain the butter beans and rinse them with cold water. Add the beans to the veg. Pour in 600ml boiling water. Crumble in the stock cube and stir. Bring the soup to the boil, then reduce to a simmer and cook gently for 10 mins.
4. Use a hand-held blender to whizz roughly half the soup smooth, leaving some bits of chunky veg and beans. No hand-held blender? You can use a masher to crush up some of the veg and beans. Add half the pot of crème fraîche to the pan and squeeze in half of the lemon juice. Stir well, adding more salt or pepper if needed.
5. Finely chop the chervil leaves and stalks. Ladle the soup into a couple of bowls and serve topped with the chervil and a dollop of crème fraîche.
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Courgette & bean soup


Super tasty! Liked even by those, who don't like soup ;)