Carrot and Butterbean Soup

Ingredients for  4  Servings

• 450g

  Carrots, finely chopped
• 300g

  Potatoes, chopped
• 225g

  Canned butter beans, rinsed and drained
• 150g

  Onions, finely chopped
• 100g

  Leeks, chopped
• 15g

  Butter
• 300ml

  Skimmed milk
• 1

  Garlic clove, crushed
• 2 tbsp

  Fresh coriander, chopped
• 1 tsp

  Ground coriander
• -

  Salt and freshly ground black pepper
• To Garnish

• -

  Fresh coriander

Approximate Times

• Preparation :

  Less than 10 minutes
• Cooking :

  Less than 30 minutes

Method

1. Melt the butter in a large saucepan, add the onions, cover and cook over a low to medium heat for 5-8 minutes until softened.
2. Stir in the carrots, leeks, potatoes, ground coriander and garlic and cook for a further 5 minutes.
3. Add the butter beans and 900ml of water and bring to the boil. Then reduce the heat and simmer, covered, for 20 minutes, or until the vegetables are tender.
4. Remove the soup from the heat and purée it with a hand-held blender or in a food processor. Stir in the milk and chopped coriander and season to taste. Gently reheat the soup to warm through the added milk then serve it, garnished with corriander.