TRAINING DATES: Confidence 2 Cook Training for Trainers:30th-1st Apr/May (Huntly), 19th-20th June (City), 21st-22nd Jan 2020 (Huntly). For More Information, Click on News

Carrot and Butterbean Soup

Dunrobin Valley Carrot and Butter Bean Soup Dunrobin Valley Carrot and Butter Bean Soup Dunrobin Valley Carrot and Butter Bean Soup

Ingredients (serves 4)

3 Carrots (peeled and sliced)

1 Onion (peeled and chopped)

1 Litre Boiling Water with 1 Chicken or Vegetable Stock Cube

1 Small Tin (210g) of Butter Beans (drained)

Pinch of Black Pepper

Parsley or Coriander (chopped – optional)

Method

1. Place carrots, onion and stock in a large saucepan, simmer for 30 minutes.

2. Puree or mash the soup to desired consistency.

3. Bring back to the boil, stirring all the time.

4. Drain butter beans and add to soup.

5. Season with black pepper to taste, serve garnished with chopped parsley or coriander

A 355.62g serving contains:

  • Energy 264kJ 63kcal 3%
  • Fat 0.6gLow1%
  • Saturates 0gLow0%
  • Sugar 5.0gLow6%
  • Salt 1.1gLow18%

of an adults reference intake.

Typical Values per 100g: 74kJ/18kcal

Confidence 2 Cook © copyright 2017 All Rights Reserved.