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Carrot & Butterbean Soup recipe

carrot & butterbean VEGAN soup recipeA delicious and beautifully colourful VEGAN soup recipe, this makes a fantastic low-fat light lunch packed with filling protein from the butterbeans. Soup is always a great way to warm up in the Autumn and Winter months, and freezes well for healthy 'ready meals' without the usual preservatives of packaged foods.

 

Work what you’ve got! This is one of those recipes where you can add many other vegetables if they need using up and not really alter the overall flavour. Try adding chopped baby corn, leeks, squash or sweet potato! 

 

Ingredients:

approx. 500g grated carrots

1 onion, finely chopped

1-2 cloves garlic, crushed / 1 tsp dried

1 tsp paprika

2 tbsp. tomato puree

1.5 litres of vegetable stock

400g tinned butterbeans / 1/2 cup dried (soaked overnight)

 

salt & pepper to taste

+ oil for frying

 

Method:

1. If using dried beans that have been soaked overnight, boil for 1 hour before using as per the recipe. Do not neglect this step, unprocessed beans can make you very ill!

2. Gently fry the onion in oil until softened in a deep saucepan.

3. Add the garlic and tomato puree and stir for a minute.

4. Add the carrot, beans, paprika, and stock, and simmer for 30-40 mins. Season well with the salt and pepper.

5. Ladle into bowls and enjoy with a chunk of crusty bread...

 

Come back and let us know what you thought in the comments below!

 

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Sarah is an artist and writer with a lifetime interest in camping and survival techniques.

Living the #vanlife since before it was a hashtag and touring on two wheels with her husband Ryan, they have a wealth of camping and motorcycling knowledge to share, and know a thing or two about packing light! read more


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