Description

This is the best vegan butter beans soup, nothing else to say! It’s super quick and easy to make, plus so hearty, healthy and absolutely gorgeous in flavour. Success guaranteed 😊 Vegan & gluten-free.

Ingredients

Scale

4 garlic cloves diced

1 onion diced

1/3 cup of canned diced tomato

600ml of water

1 tbsp of veggie stock

2-4 bay leaves (pending size)

2 medium potatoes cut in 3cm chunks

1 can of butter beans

1 cup of broccoli chopped

2 cups tightly packed of spinach

Sea salt

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Instructions

Add a drizzle of olive oil to a medium size pot on medium heat. Add the garlic, onion and pinch of salt, and sauté for 5 minutes, until the onion starts to be transparent. Add the tomato and combine for 2 minutes.
Pour hot water, stock powder and bring to boil. Add the potatoes and bay leaves, and cook with the lid on for 10 minutes. Insert a knife in the potatoes to make sure they’re soft inside.
Add the broccoli and butter beans, stir, and cook with the lid on for another 5 minutes.
Add the spinach and stir to combine. Cook for another 2 minutes.
Enjoy!

Notes

If you want to quicken up the process, you can cut the potatoes in really small cubes.

Add other veggies that you have on the fridge, like carrot, celery, zucchini, cauliflower or kale!

Make it creamy, adding a bit of canned coconut milk or cream, and nutritional yeast.