Carrot and Bean Soup

Ingredients list:

Instructions:

1. Finely chop the onion. Peel and dice the carrots. Peel and finely chop the garlic 
2. Heat a couple of tablespoons of water in the base of a large saucepan. Add the onion, carrots and bay leaf if using. Sauté for 5 minutes over a medium heat, stirring from time to time to make sure the veggies don’t stick (add a little more water if they do). 
3. Add the garlic and cook for another 2 minutes 
4. Pour 600mls / 2.5 cups of the stock or boiling water into the pan to cover the veggies. Sprinkle in the thyme or mixed herbs. Bring to the boil then reduce the heat and simmer with the lid on for 15 minutes. 
5. Open the tin of butterbeans. Drain and rinse the beans and add to the pan. Cook for another 5 minutes. 
6. Turn off the heat and leave to cool slightly. Remove the bay leaf if using. 
7. If you have a stick blender, blend until smooth. Alternatively, use a masher or large fork and mash down some of the beans and carrots to thicken the soup. Add the remaining stock or boiling water if you want a thinner soup. 
8. Season with salt and pepper and serve.  

Notes:

• Pour any leftovers into an airtight container and keep in the fridge for up to 3 days. Or freeze – just remember to label it. 

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