Carrot, Lentil & Butter Bean Soup - 13g protein per serving!

A simple, warming and filling soup that’s naturally high in fibre and a whopping 13g plant-based protein per serving.

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Serves 4

Approx. 220 calories per serving

Ingredients

• 300g carrots, peeled and chopped

• 100g dried red lentils, rinsed

• 1 × 400g tin butter beans, drained and rinsed

• 2 vegetable stock pots

• 1 litre boiling water

• Salt and black pepper, to taste

  
  

🍲 Stovetop Method

Place the chopped carrots, rinsed red lentils and drained butter beans into a large saucepan.

Dissolve the vegetable stock pots in 1 litre of boiling water and pour into the saucepan.

Bring to the boil, then reduce the heat and simmer gently for 25–30 minutes, or until the carrots and lentils are completely soft.

Remove from the heat and blend with a stick blender until smooth and creamy.

If the soup is too thick, add a little extra boiling water until you reach your preferred consistency.

Season with salt and black pepper to taste.

🥣 Soup Maker – Smooth/Blend Setting

Add the carrots, rinsed red lentils, drained butter beans and vegetable stock pots to the soup maker.

Add water up to the soup maker’s MAX line, making sure not to exceed the manufacturer’s maximum capacity.

Select the Smooth/Blend Soup programme and allow the cycle to complete.

Once finished, check the consistency and add a little extra hot water if you prefer a thinner soup.

Season to taste before serving.

Approximate Nutrition Per Serving

Calories: 220 kcal

Protein: 13g

Fibre: 12g