This nutritious soup bursting with vitamins and minerals is wonderful during the winter months. High in protein and fibre, this soup is really filling yet low in fat and calories.
1x 400g tin cannellini beans
1x 400g tin white butter beans
If using dried beans - use 250g soaked in cold water overnight
2 onions, roughly chopped
2 shallots, roughly chopped
1 leek, washed and roughly chopped
6 cloves of garlic, crushed
1 tbsp. coconut oil
1 bay leaf
1 litre of homemade chicken stock (or vegetable bouillon)
Juice of 1/2 lemon
Handful of tarragon, chopped
Salt and pepper
Heat the coconut oil in a pan. Once melted, add the onion, shallots, leek and garlic and soften for approximately 10 minutes (until cooked but not brown).
Add the beans, stock, bay leaf and seasoning and simmer for 20-25 minutes.
Cool the soup slightly and remember to remove the bay leaf before blending in a liquidizer until smooth. This soup is thick, so you may want to dilute it with a little water or stock.
To serve, pour the soup back into a pan and bring up to temperature, checking the seasoning and adding a little lemon juice to taste. Pour into soup bowls, top with a spoonful of Greek yoghurt, a drizzle of olive oil and chopped tarragon
Take special care when liquidising the soup if it is still hot!