Serves 4 

25 minutes 


  • 1tbsp olive oil
  • 1 onion, finely chopped
  • 3 cloves of garlic, minced
  • 2 tins of butter beans, drained and washed
  • 1 tin chopped tomatoes
  • 500ml vegetable stock
  • 2 handfuls of parsley, chopped
  • 1tsp cumin powder
  • 2 tbsp tomato puree
  • Juice of 1 lemon


  1. Pour olive oil into a large pot and heat before frying the onions until soft.
  2. Add garlic, cumin powder, tomato puree and mix well – the kitchen will smell amazing!
  3. Add beans, chopped tomatoes and parsley and cook for another 5 minutes.
  4. Remove a couple of spoonfuls of beans and set aside.
  5. Puree or blend the rest of the soup with a hand held blender or in your food processor.
  6. Add lemon juice and fold in the remaining beans that were set aside.
  7. Serve up and top with chilli flakes, lemon juice and perhaps and sprinkle for parsley to taste.

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