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    Parsnip and Butter Bean Soup

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    Parsnip and Butter Bean Soup

    Ideal as hearty party food on a chilly night, this is also good for lunch. It can be made up to two days ahead and gently reheated – serve it with crusty bread.

    • Preparation time: 15 minutes
    • Cooking time: 30 minutes
    • Total time: 45 minutes 45 minutes

    Serves: 8 - 10


    • 2 tbsp olive oil
    • 2 onions, chopped
    • 5 garlic cloves, sliced
    • 500g parsnips, peeled and chopped
    • 300g floury potatoes, peeled and chopped
    • 2 x 400g tins butter beans
    • 800ml vegetable stock
    • 2 bay leaves
    • ½ lemon, juice
    • 100g half-fat crème fraîche
    • 100–150ml skimmed milk


    1. In a large, heavy-based pan, heat the olive oil and stir in the onions and garlic. Cover and cook gently for about 8 minutes, until softened. Add the parsnips and potatoes and stir, then add the butter beans with their liquid, the stock, bay leaves and lemon juice. Bring to the boil, then reduce the heat and simmer for about 20 minutes, until the vegetables are tender.
    2. Remove the bay leaves, add the crème fraîche, then purée with a blender. Thin with the milk. Season and reheat before serving.

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    Drinks recommendation

    Try a glass of chilled white port.


    Average user rating

    4 stars