A low fat and healthy soup – add even more nutrients by sprinkling with pumpkin seeds and nutmeg to finish.
- 1 tbsp Yorkshire rapeseed oil
- 1 large onion, chopped
- 2 tbsps coarsely grated ginger
- 2 garlic cloves, sliced
- ½ tsp ground nutmeg
- 850ml vegetable stock
- 500g sliced carrots
- 400g can cannellini beans (no need to drain)
- For the topping
- Add a supercharged topping of 2 tbsps of pumpkin seeds and a sprinkle of nutmeg
Heat the oil in a large pan, add the onion, ginger and garlic and fry for 5 minutes until starting to soften. Stir in the nutmeg and cook for 1 minute more.
Pour in the stock, add the carrots, beans and their liquid, then cover and simmer for 20-25 minutes until the carrots are tender.
Scoop a third of the mixture into a bowl and blitz the remainder with a hand blender until smooth. Return everything to the plan and heat until bubbling. Serve topped with the pumpkin seeds and nutmeg.