Sweet Potatoes and Butterbean Soup
This filling soup gets its wonderfully creamy, thick consistency from the blended butterbeans rather than adding any flour or cream. Its orange colour shows that it is packed with beta-carotene, a vitamin that helps ward off colds and keeps skin healthy. Serve with a piece of bread or a couple of rough oatcakes.
- 2 medium-sized sweet potatoes, unpeeled and thinly sliced
- 2 large carrots, sliced
- 2 red onions, diced
- 6 tsp Marigold Reduced Salt Vegetable Bouillon powder
- 1.1 liters (2 pints) boiling water
- 2 x 410g (14.5 0Z) cans butterbeans, rinsed and drained freshly ground black pepper
1 Place the sweet potatoes, carrots, onions, bouillon powder and water in a large saucepan and bring to the boil. Cover, reduce the heat and simmer for about 20 minutes, or until the sweet potato is cooked (it should be tender and soft when pierced).
2 Add the butterbeans and, using a hand-held blender or a liquidizer, blend until smooth (or leave chunkier if preferred).
3 Sprinkle with plenty of black pepper, taste to check the seasoning, and serve.
Nutrition Tips:
Low Allergy Rating
Suitable for freezing
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Posted by dodo in Nutrition Diet, Vegetarian Diet | 7 Comments »
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