INGREDIENTS (serves 4)

1tbsp love oil

1 onion, finely chopped

3 cloves of garlic, minced

2 tins of butter beans, drained and washed

1 tin on chopped tomatoes

500ml vegetable stock

2 handfuls of parsley, chopped

1tsp cumin powder

2 tbsp tomato puree

Juice of 1 lemon


Pour olive oil into a large pot and heat.

Fry onions for a minimum of 8 minutes until soft.

Add garlic, cumin powder, tomato puree and mix well until the kitchen smells amazing.

Add beans, chopped tomatoes and parsley and cook for another 5 minutes.

Remove a couple of large spoons of the beans and set aside.

Puree the rest of the soup with a hand held blender or in your food processor.

The beans breaking up will make the soup creamy and delicious in taste.

Add lemon juice and fold under the remaining beans that were set aside.

Add chilli flakes and perhaps some more lemon juice to taste and sprinkle for parsley when serving.


  1. You could add a handful of cashew nuts to your soup and blend this with the beans. It’ll add creaminess and good fats.
  2. Make up lots of this soup and keep it in the fridge for up to three days to enjoy for a second meal.
  3. Broad beans work very well in this recipe too.