CREAMY SWEET POTATO AND BUTTERBEAN SOUP

This is a lunchtime favourite at Balance and Glo HQ! The butterbeans make it super creamy and the garlic gives it an added kick.

Serves 4

Time to create: 1 hour

Ingredients

• 2 medium sweet potatoes diced into 2cm cubes

• 3 large carrots diced

• 4 shallots finely diced

• 2 sticks of celery

• 1 tin of butterbeans

• 1 tin of coconut milk

• 2 cloves of garlic

• 2 tsp of grated ginger

• 1 heaped tbsp of tomato puree

• Squeeze of lemon

• Pinch of chilli flakes

• Salt and pepper

• 1 tbsp of olive oil

Method

1. Place the olive oil in a large pan, heat and add the shallots, garlic, and ginger. Sautee for 5 minutes before adding the sweet potatoes, carrots and celery. Cook for a further 5 minutes.

2. Add the butterbeans (including the water from the tin) and the coconut milk. Add ½ a tins worth of water and leave to simmer for approximately 45 minutes stirring occasionally.

3. Once the vegetables and beans are soft, take off the heat and leave to cool slightly. Add the miso, tomato puree, lemon, chilli flakes, salt and pepper, and blitz using a hand blender.

4. Return to the heat before serving. Delicious served with warm bread or crackers.

Enjoy!

TOP TIP: Top with toasted seeds, paprika and a drizzle of olive oil