Carrot, Butter Bean & Chervil
Clock Image
Prep: 10 mins
Cook: 20 mins
Keep your beans, Jack, you can use them in this soup! Fend off the giants with a soup full of zinc, iron, magnesium and vitamins and our brilliant organic carrots that taste like carrots should.
This recipe is a:
See this week's box.
Ingredients you'll need
  • 3 carrots
  • 1 stick of celery
  • 1 onion
  • 2 garlic cloves
  • A tin of butter beans
  • 1 lemon
  • A handful of chervil
From your kitchen
  • A gloss of oil
  • Sea salt
  • Freshly ground pepper
  • 500ml boiling water or stock, if you have some
Step by step this way
  • 1.

    Get a large pot hot. Scrub or peel your carrots. Finely dice the carrots and celery. Finely chop the onion.

  • 2.

    Gloss your heated pot with oil. Add the diced veg. Season well. Sizzle over medium-low heat till just tender.

  • 3.

    Finely chop your garlic. Cook a mo. Drain your butter beans. Add them and the zest of your lemon. Pour in the boiling water or stock. Pop a lid on. Simmer 10 mins or till carrots are fully tender.

  • 4.

    Blend till smooth, adding more water or stock, if needed. Add half of your chervil. Blend it through. Taste. Tweak seasoning as needed. Add a squeeze of lemon to add sharpness, if you like.

  • 5.

    Divide between bowls. Garnish with the remaining chervil.

This recipe is from
See this week's box