Creamy Butter Bean, Sweet Potato & Silverbeet Soup

Serves: | Cooking Time:

Protein

  • 1 x 400g tin butter beans

Box Contents

  • 300g sweet potato, diced
  • 150g onion, diced
  • Remaining ½ bunch silverbeet, chopped

Pantry Staples

  • 1 litre vegetable stock
  • 2 cloves garlic
  • 1 tbsp olive oil
  • Salt and pepper

  1. Heat oil in a large soup pot.
  2. Cook onion and garlic until softened.
  3. Add sweet potato and stock.
  4. Simmer for 20 minutes until tender.
  5. Blend until smooth.
  6. Stir through butter beans and silverbeet.
  7. Cook a further 5 minutes.
  8. Season and serve.

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