Serves
Serves 2
Total Time
20 Minutes
Ingredients
1 can of butter beans
1 clove of garlic, grated
1 shallot, diced
300-500ml of vegetable stock
Cumin seeds
Olive oil
Method
Step 1
In a heavy-based pan, gently cook the shallot and garlic in olive oil until translucent.
Step 2
Add the drained butter beans and 250ml of stock, bring to the boil and simmer for 10 minutes.
Step 3
Add the remainder of the stock and blend in a high-speed blender until smooth.
Step 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.
Step 5
Pour the soup into a bowl and drizzle with the cumin seed oil.
Step 6
Serve with a crusty roll.
Recipe courtesy of The Conscientious Cook.
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