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Butterbean, Swiss chard and preserved lemon soup
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Hearty yet fresh, this soup is inspired by Levantine flavours.
1 tbsp olive oil
1 onion, finely chopped
3 garlic cloves, crushed
1½ tsp cumin seeds
1 tsp ground coriander
¼ tsp ground turmeric
200g pack Swiss chard, stalks finely chopped, leaves roughly torn
½ red chilli, deseeded and finely chopped
400g can Essential butter beans, drained and rinsed
500ml vegetable stock
1 preserved lemon, pips discarded, skin and flesh finely chopped
2 tbsp crispy fried onions
1. Put the oil in a large pan and set over a medium heat. Add the onion and a pinch of salt; cook for about 10 minutes, stirring occasionally, until soft and turning golden. Add the garlic, cumin and coriander and cook for 1 minute. Add the turmeric, chard stalks and ½ the chilli, season with black pepper and then stir in the butter beans, stock and 250ml water. Bring to the boil, then reduce the heat and simmer for 8 minutes. Add the chard leaves and preserved lemon. Cook for 4-5 minutes, until the leaves are tender.
2. Use a hand blender to whizz the soup until it thickens a bit, but still keeping some texture (or whizz ½ the soup in a jug blender until smooth, then stir back into the pan). Season and serve in bowls with the crispy fried onions and remaining chilli scattered over plus some crusty bread on the side, if liked.
Typical values per serving:
Per serving (not including bread). High in fibre.
This recipe was first published in March 2021.