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Creamy Bean Soup
| Category: | Lunch Dinner |
Ingredients
15g butter or margarine
1 red onion, thinly sliced
2 garlic cloves, crushed
600ml Low-salt vegetable stock
2 medium potatoes, peeled and cut into pieces
1 (420g) Tin mixed beans, drained
200ml Skimmed milk
100g Low-fat cream cheese, softened
Flat leaf parsley, roughly chopped to garnish
Creamy Bean Soup Directions
- 1. Melt the butter in a large saucepan, add the onion and garlic and gently fry for about five
minutes or until softened.
2. Add the stock and potatoes, bring to the boil and cook for 10 minutes or until potatoes are
tender. Stir in the beans and simmer for a further five minutes.
3. Stir the milk into the cream cheese and add to the soup. Continue to heat the soup gently
for a few minutes until the cream cheese has completely melted. Serve in warmed bowls
sprinkled with the fresh parsley.
Recipe notes
Serves 6
Nutrition facts
vegetarian
Per Serving
| Kcal: | 55 kcal |
| Kjoule: | 230 Kjoule |
| Fibers (g): | 1.2g |
| Sodium (mg): | 0.2mg |
| Carbs: | 6.8g |
| Sugar (g): | 1.7g |
| Fat: | 1.6g |
| Saturated fat (g): | 0.8g |
| Proteins: | 2.8g |
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