Creamy Bean Soup

Category:

Lunch Dinner

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

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.

Serves 6

Serving size 266 vegetarian

Per Serving