ingredients
• 4 large carrots peeled & grated
• 2 tbsp extra virgin olive oil
• 1 large garlic clove peeled & grated
• 1 large red onion peeled & chopped
• 1 large leek trimmed & sliced
• 2 pints of vegetable stock
• 1 small potato peeled & chopped
• 2 tomatoes peeled, cored & chopped
• 2 tbsp tomato puree
• 1 tsp parsley finely chopped
• 400g can of butter beans rinsed & drained
• pinch of sea salt + black pepper
Method
1. rinse the butter beans in a colander, and rinse in cold water and leave aside for later
2. peal and grate carrots and leave to one side
3. in a large pan heat the oil on medium heat, fry the garlic, onion, leek, for 5 mins until soft stirring constantly
4. add stock, potato, tomato puree and half the grated carrot to pan mix well.
5. cover pan, and simmer 15-20 mins stirring occasionally, remove from heat
6. when cooked slightly blend mixture with a hand blender to thicken
7. add the rest of the carrot,with the parsley to the soup
8. simmer for 15 mins so carrot still has bite to it
9. stir in the butterbeans
10. serve with salt & pepper to taste
