Sunday, 30 December 2012

Carrot and butterbean soup

This is the perfect antidote to all the overeating - a homemade soup that is good for you, low in fat, has a bit of carb and fibre, is incredibly cheap to prepare and will fill you up. Serve with crusty bread.

Carrot and butterbean soup
Enough for four people.

About 500g carrots peeled and chopped
Small tin tomatoes
1pint chicken stock
2x400g good quality butterbeans
1 onion chopped
olive oil
1 small sweet potato diced(optional)

Fry onion until soft in olive oil. Add all the other ingredients except the butterbeans. Cook until soft and then either mash (I have done this as I like a chunkier soup) or liquidise. Rinse the tinned butterbeans then add along with pepper to taste. Warm through and serve. Delicious!

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