Butter Bean Soup | sheerluxe.com
Favourites 45
Total Time: 20 Minutes
Serves 2


  • 1 can of butter beans
  • 1 clove of garlic, grated
  • 1 shallot, diced
  • 300-500ml of vegetable stock
  • Cumin seeds
  • Olive oil


  1. In a heavy-based pan, gently cook the shallot and garlic in olive oil until translucent.
  2. Add the drained butter beans and 250ml of stock, bring to the boil and simmer for 10 minutes.
  3. Add the remainder of the stock and blend in a high-speed blender until smooth.
  4. Toast the cumin seeds in a small, dry frying pan, then add 1 tbsp olive oil. Cook for a further 1 minute so the cumin infuses the oil.
  5. Pour the soup into a bowl and drizzle with the cumin seed oil.
  6. Serve with a crusty roll.

Recipe courtesy of The Conscientious Cook.

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