1 400g Tin of Butter Beans
1 Small Broccoli
1/2 Bag of Kale
1/2 Bag of Spinach
2 Large Carrots
2 Large Parsnips
1 White Onion
2 Cloves of Garlic
1/2 Green Chilli
2 Pints of Vegetable Stock
Salt and Pepper
Juice of 1 Lemon
Extra Butter Beans to top - optional
Chop the parsnips, coat in olive oil and roast in the oven for 20 minutes on 180c.
Drain and rinse the butter beans, pour into a pan and cover in boiling water. Boil then simmer for 5-10 minutes.
Meanwhile, chop the onion, garlic, carrots and broccoli.
Drizzle some oil into a large, deep pan and add the onions, garlic, chilli and cumin. Fry until golden.
Once the butter beans have softened, drain and add to the pan with the onion mix.
Stir in the roasted parsnips and add the remaining raw chopped veggies.
Mix the vegetable stock in a jug with boiling water and pour over the soup base. Stir thoroughly.
Bring to the boil and then simmer on a low heat for 25 minutes.
After 25 minutes, carefully stir in the kale and spinach, season with salt and pepper and continue to simmer for a further 5 minutes.
Remove from the heat, leave for a few minutes so the soup is not piping hot and then blend until smooth.
Squeeze over the lemon and mix well.
There you have it! A perfect autumnal lunch or great to freeze for a later date! Enjoy!