Sunshine Vegetable and White Bean Soup

4 Jun

 

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This, in my opinion, would be the perfect example of a simple, no fuss soup that can be prepared in a jiffy and cooked in half an hour. It is a lovely sweet, earthy soup with the most amazing orange color which is why I called it sunshine soup. You only need a few basic ingredients for this and you can even leave out the beans if you want. I served this as a light supper and the beans gave it a bit more substance.

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This makes a lovely big pot of soup so you can be generous on portion size. You can give this soup a bit of a kick by seasoning with loads of ground pepper which I think really makes it come alive. I personally would avoid changing the vegetables called for in this as it could alter the color which would be quite a pity. This would be absolutely gorgeous served with some of my Super Simple Irish Brown Yeast Bread.

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Sunshine Vegetable and White Bean Soup (Serves about 6)

1tbsp olive oil

4-5 garlic cloves, minced

1 small onion, diced

1 small/medium butternut squash

4 medium carrots

2 large parsnips

1l chicken stock

1tbsp fresh chives, finely chopped

1tbsp fresh parsley, finely chopped

1-2 x 400g tins cannelini beans, drained and rinsed

salt and pepper

natural yogurt and extra fresh chives and parsley, to serve

  • First prep your vegetables, cut the butternut squash into wedges length ways and peel and chop each section into chunks. Peel and roughly chop the carrots and the parsnips.
  • Heat the oil in a large pot over a medium heat, add the garlic and onion and fry for 2-3mins until softened and lightly colored.
  • Add in the chopped squash, carrots and parsnips and pour in the stock. Bring to the boil then cover and reduce the heat to low. Cook for about 30mins or until all the vegetables are tender.
  • Stir in the fresh herbs and season with salt and pepper to taste. Blitz with a hand blender until smooth or let cool and blend in a food processor.
  • Stir through the beans and place over a medium heat just until they are heated through. Taste to check seasoning and serve with a swirl of yogurt and some chopped fresh herbs on top.

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