Ingredients • 3 tbsp olive oil • 1 large onion, finely chopped • 2 carrots, finely chopped • 3 celery sticks, finely chopped • 500g bag dried red lentils, soaked overnight in cold water • 2 x 400g cans chopped tomatoes • 3 bay leaves • 1 tea spoon of sugar • Salt • ½…
Butterbean and Kale Lemony Soup
by Lucia Stansbie
This soup is unbelievably easy and quick to make and is also super tasty!
Rich in protein and fibre this soup is made with seasonal ingredients, make it also a convenient option in these times of imported vegetables shortages.
I always advocate using in season produce as those are likely to be grown locally and organically. In season vegetables will have a higher content of antioxidants as they are picked when ripe.
- 2 tbsp extra virgin olive oil
- 1 chopped medium onion
- around 200g kale
- 3 tablespoons tomato paste
- 1 table spoon cumin seeds
- 500ml vegetable broth
- 1 x 400g can butter beans, drained and rinsed
- Juice of 1/2 lemon
- Sea salt
- Black pepper
In a large pan warm the olive oil and add the chopped onion and the cumin seeds and sauté until soft and golden.
In the meantime warm the broth in a smaller pan.
At this point add the tomato paste and 3 table spoons of the warm broth, to mix it properly with the onion and infuse the flavour.
Stir for a minute and add the rinsed white beans, stirring.
Add the broth, sea salt and pepper to taste and simmer for 10 minutes.
In the meantime chop the kale leaves and add it to the broth along with the juice of 1/2 lemon.
Let it cook for another 10 minutes and serve!