All Recipes
4 servingsAllergens - dairy (optional)
CategoryBites, Mains, Sides


  • 4 medium carrots (400g) or a sweet potato, peeled
  • 1 onion, cut into small chunks
  • 3 cloves garlic, crushed
  • 1 tin of white beans or chickpeas
  • 1 large handful of soft herbs, on their own or mixed – e.g parsley, mint, dill, mint, basil, chives, coriander
  • 200g frozen peas
  • 2 handfuls of greens (spinach, kale, broccoli – whatever needs using up)
  • 1 litre stock – home-made or stock cube, either veggie or chicken
  • Big pinch salt & pepper
  • 1⁄2 lemon
  • 1 tbsp oil
  • 4 tbsp plain yoghurt (optional)

“You can use any green veg that you
have in your fridge! It’s a great way
to use up bits of broccoli, kale, herbs
or greens.”

What to do

•Pour the oil into a large saucepan and put over a medium
heat, add the diced onion and fry gently until the onion is
soft and just starting to turn golden.
• Add the garlic and cook fry for a couple of minutes.
• Next add in the drained beans and any of the greens that might take longer
to cook like kale or broccoli and cover with stock and a pinch of pepper.
• Bring it to the boil for a minute or two.
• Add the frozen peas and boil for another two minutes. You may need to
add more water to cover the vegetables.
• Put the rest of the greens and all the herbs into the pan. If you like you can
grate a little bit of lemon skin (zest) into the pan as well.
• Check the seasoning and add salt and pepper as needed.
• Remove from the heat, squeeze in the juice from the half lemon
• Check the seasoning again and adjust to your liking.
• If you want a smooth soup blend it now or mash it with a potato masher a
little to break up the beans and thicken. If not leave it chunky.
• Ladle into bowls and if you like add a dollop of yogurt to each bowl.