gluten free option, dairy free option, vegan option, yeast-free option
A fantastic zingy soup packed with protein, magnesium and zinc. Great for using up all the green beans from the allotment!
60g organic butter OR 1 dessertspoon of coconut oil
2 onions, chopped
30g plain flour OR gluten-free equivalent (buckwheat, potato or gram)
1l vegetable stock
2 cloves of crushed garlic
400g fresh green beans; topped, tailed and chopped. If fresh beans are unavailable, use frozen.
2 teaspoons grated lemon rind
Juice of 1 lemon
Pumpkin seeds and pine nuts to sprinkle on top
Melt the fat in a large pan. Add the onions and garlic and cook gently for 2-3mins. Add the flour, stirring to combine it all together, then gradually add the stock. Once the liquid has thickened slightly add in the rest of the ingredients and simmer ubntil the beans are cooked. Blend until smooth and serve topped with pumpkin seeds and pine nuts.