Zingy lemon complements green beans and garlic in this delicious soup.
gluten-free option, dairy-free option, vegan option, yeast-free option
A fantastic flavourful soup packed with fibre, plant-based protein, magnesium, and zinc. It’s the ideal soup for using up homegrown green beans in summer, or you can use frozen ones in wintertime.
Be sure to use organic lemon wherever possible as regular lemon rind holds pesticide residues. Give your lemon a good scrub before grating if organic ones are unavailable.
Ingredients
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 organic lemon rind
Juice of 1 lemon
Pumpkin seeds and pine nuts (toasted, if you prefer) to sprinkle on top
How to make green bean soup
Melt the fat in a large pan.
Add the onions and garlic and cook gently for 2-3mins.
Add the flour, stir well to combine, then gradually add the stock while continuing to stir.
Once the liquid has thickened slightly add the rest of the ingredients and simmer until the beans are cooked.
Blend until smooth. Serve topped with pumpkin seeds and pine nuts, alongside a couple of slices of Flaxseed Flatbread.
Store leftover soup in glass jars in your freezer. I like to use old mayonnaise or peanut butter jars for this. Make sure to leave at least 1″ of space between the soup and the top of the jar so the jar doesn’t crack.