Carrot & Butter Bean Soup
I love adding butter beans to soup as it gives them the perfect thick and creamy texture! This super simple gluten free recipe can also be made low FODMAP if you opt for the miso paste
Ingredients
- 1 tin Butterbeans (drained)
- 1 Red pepper
- 2 tbsp Fresh chives, chopped
- 1 Stock cube
- 12oz Peeled carrots
- 1 tsp Ground turmeric
- 1 tsp Smoked paprika
- 1 tsp Ground cumin
- 17oz Cold water
- 1/2 tsp Cider vinegar
- 1/2 tbsp Tamari
- 1.7oz Mixed seeds
- 1 tbsp Tamari
- 1 tsp Garlic infused oil
- Dried chilli flakes
Instructions
Step 1
Roughly chop the pepper and carrots, add them to your soup maker jug along with the butterbeans, chives, stock, turmeric, paprika, cumin and water
Step 2
Set your soup maker to the ‘cook – smooth soup' option which will cook and blend the soup in 30 minutes
Step 3
Once cooked, add the vinegar and ½ tbsp of tamari to the soup and pulse 3 times
Step 4
Preheat the oven to 150c and line a tray with baking paper
Step 5
Mix the seeds together with the tamari and oil then spread them out on the tray
Step 6
Roast the seeds for 12 minutes then allow them to cool
Step 7
Serve the soup with the roasted seeds and chilli flakes sprinkled on top