Borlotti Bean and Butternut Squash Soup
We have butternuts, carrots, shallots, spinach, parsley and borlotti beans from the garden at the moment, so this heart-warming soup uses them in perfect harmony.
Borlotti bean and butternut squash soup
Yield: 6
Prep time: 15 MinCook time: 40 MinTotal time: 55 Min
Heart-warming soup for an autumn lunch
Ingredients
- 4 tbsp olive oil, plus extra to serve
- 1 shallot, finely chopped
- 1 stick of celery, cut into small chunks
- 750g butternut squash, peeled, deseeded and cut into small chunks
- 1 carrot, peeled and cut into chunks
- 3 garlic cloves, chopped
- 3 tbsp tomato purée
- 1.2l vegetable stock
- 75g barley and/or freekah
- 80g nutritional yeast
- 400g fresh or tinned borlotti beans, drained
- 2 handfuls young spinach leaves
- 2 tbsp chopped parsley
Instructions
- Heat the oil in a heavy-bottomed saucepan. Add the onion, celery, squash and carrot and cook until the vegetables have browned a little. Add a splash of water and some seasoning, then cover the pan and let the vegetables cook over a very low heat for 5 mins.
- Add the garlic and cook for another couple of minutes, then add the tomato purée, stock, grains, nutritional yeast, and season. Simmer for about 15 mins adding the beans for the final 5 mins. Add the spinach and test the seasoning. Serve with chopped parsley and some shavings of parmesan.
