Recipe
Cooking steps and ingredient details are being prepared.
Lunch recipe
A hearty vegetable and butter bean soup finished with pesto and golden halloumi cubes for a practical packed lunch.
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Ingredients
saucepan, blender, non-stick frying pan
Method
Finely chop the onion, cut the carrot into bite-sized pieces and drain and rinse the butter beans.
Heat 1 tablespoon olive oil in a saucepan over a medium heat. Cook onion and carrot with a pinch of salt and black pepper for 5-6 minutes until starting to soften but not brown.
Pour in 700ml vegetable stock, then add butter beans. Scrape the base of the pan so the softened vegetables flavour the soup, then bring to a steady simmer.
Simmer for 12-15 minutes until the vegetables are tender.
Cook the halloumi in a dry non-stick frying pan for 2-3 minutes on each side until golden, then add it to the soup pots just before serving.
Stir through the pesto, then taste and adjust with black pepper and lemon. Portion into soup pots with the bread or topping on the side, then cool quickly before chilling if packing ahead.
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