Runner Bean Soup
Runner bean soup is a light soup with a lovely fresh taste. It's easy to make and you can turn overgrown stringy runner beans into delicious soup in less than half an hour.
Equipment
- Large sauce pan
- Immersion blender, blender or food processor
Ingredients
- 1 tablespoon olive oil
- 1 onion Peeled and finely chopped
- 1 clove garlic Peeled and very finely chopped
- 450 g runner beans Top and tailed and cut into 1.5cm slices
- 1 medium potato washed and cut into 1.5cm cubes
- 1 litre stock vegetable or chicken
Instructions
- Heat the olive oil in a large saucepan over a medium heat.
- Add the chopped onions and saute for 5 minutes until starting to soften and turn golden. Add the garlic for the last minute of cooking.
- Add the cubed potatoes, sliced runner beans and stock.
- Bring the soup up to the boil and simmer gently for 15 minutes.
- Remove the soup from the heat and blitz until smooth. Taste and if necessary add further seasoning.
- If your runner beans are very stringy, pass the soup through a sieve to ensure it is super smooth.
Notes
You can also add extra veggies, herbs and spices to this simple runner bean soup recipe.
- Carrots or celery can be added at the same time as the beans and potatoes
- Nutmeg adds extra seasoning. Or spice things up with some hot pepper sauce or chilli flakes
- Fresh herbs add a lovely flavour. Try basil, thyme or mint. Add them to the soup immediately before blitzing so that you retain the fresh flavour
Nutrition
Calories: 95kcalCarbohydrates: 15gProtein: 2.9gFat: 3.7gSaturated Fat: 0.5gFiber: 4.9gSugar: 2.9g
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