Butter Bean Soup

In a heavy-based pan, gently cook the shallot and garlic in olive oil until translucent.

Add the drained butter beans and 250ml of stock, bring to the boil and simmer for 10 minutes.

Add the remainder of the stock and blend in a high-speed blender until smooth.

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.

Pour the soup into a bowl and drizzle with the cumin seed oil.

Serve with a crusty roll.