Lunch
Creamy Butter Bean, Spinach & Lemon Soup
Gluten Free
Dairy Free
Vegetarian
Vegan-Friendly
High Fibre
Nutrient dense
Refined sugar free
⏱ 30 min total
🍴 Serves 4
A creamy dairy-free butter bean soup with spinach, lemon and herbs.
Butter beans provide soluble fibre and plant protein, while spinach contributes additional fibre and micronutrients. Blending part of the soup creates a naturally creamy texture without cream.
Method
- 1 Heat the olive oil in a large saucepan over medium heat.
- 2 Add the carrots and celery and cook gently, stirring occasionally, for 6–8 minutes until softened but not browned — lower the heat if they start to catch on the bottom of the pan.
- 3 Add the butter beans, thyme and vegetable stock, bring to a simmer, and cook for 10 minutes so the flavours combine and the vegetables finish softening.
- 4 Ladle out about one-third of the soup into a blender (or use a stick blender directly in the pan) and blend until smooth, then stir it back into the rest of the soup — this thickens the soup while keeping some whole beans and vegetables for texture.
- 5 Add the spinach and cook for 1–2 minutes, stirring it under the surface, until just wilted.
- 6 Stir through the lemon juice and zest, season with black pepper to taste, and serve warm.
For general information only. This recipe is for general information and is not a substitute for professional medical or dietary advice. Always talk to your GP, dietitian or health team before making significant changes to your diet, especially if you are managing a gastrointestinal condition.