Lunch
Creamy Butter Bean, Spinach & Lemon Soup
Dairy-Free
Gluten-Free
High Fibre
Mediterranean-Style
Vegan-Friendly
⏱ 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.
Ingredients
Servings
Quantities update as you change servings — treat scaled amounts as a guide, not an exact measure.
- 2 × 400 g tins butter beans, drained and rinsed
- 1 tbsp extra-virgin olive oil
- 2 carrots, finely chopped
- 2 celery sticks, finely chopped
- 750 ml low-salt vegetable stock
- 100 g baby spinach
- Juice and zest of 1 lemon
- 1 tsp dried thyme
- Black pepper, to taste
Method
- 1 Heat the olive oil in a large saucepan over medium heat.
- 2 Add the carrots and celery and cook gently for 6–8 minutes until softened.
- 3 Add the butter beans, thyme and vegetable stock and simmer for 10 minutes.
- 4 Blend approximately one-third of the soup until smooth, then stir it back into the pan.
- 5 Add the spinach and cook for 1–2 minutes until wilted.
- 6 Stir through the lemon juice and zest, season with black pepper 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 healthcare team before making significant changes to your diet, especially if you are managing a gastrointestinal condition.