Parsnip & Butter Bean Soup
This quick and easy recipe is an ideal starter for a Vegetarian Day dinner party or any other day for that matter.
2 tbsp olive oil
2 x 400g can butter beans
2 parsnip, peeled and chopped
1 large potato, peeled and chopped
1/2 white onion, peeled and chopped
2 carrots, peeled and chopped
1/2 small butternut, peeled and chopped
1 vegetable stock cube dissolved into 600ml boiling water
1/2 tsp salt
1 tsp pepper
1/2 tsp cinnamon
1/2 tsp paprika
1/2 tsp garlic salt
Sprinkle of parsley
In a large, heavy-based sauce pan, heat the olive oil and stir in the onions.
Cover and cook gently for about 5 minutes, until they are glassy.
Add the parsnips, carrots, butternut, the potato, and 1 can of butter beans (including the liquid from the can) into the pan.
Dissolve vegetable stock cube in 600ml of boiling water and add into the sauce pan.
Bring to boil then reduce the heat and simmer for about 20 minutes, until the vegetables are tender.
Turn to puree using a blender. Add seasoning (taste and add extra if you want) and the left over can of butter beans with the juice from the tin.
Bring to boil and simmer for 10 minutes.
Sprinkle with a bit of paprika and chopped parsley to finish. A warming, winter treat!