Warming, creamy, and packed with over a third of your recommended daily fibre intake, plus 25g of plant-powered protein in one serve, this is a go-to comforting and nourishing recipe you’ll keep coming back to. To cook along with Megan, click here.
Ingredients
- 1 tbsp extra virgin olive oil
- 1 small onion, chopped
- 1 stick celery, chopped
- 1 x 400g butter beans, drained and rinsed
- 1 x 400g lentils, drained and rinsed
- 300g potatoes, chopped (with skin on)
- 800ml vegetable stock
- 240g watercress
- 1 lemon, juiced
- 200g natural greek yoghurt
- Salt and pepper (to taste)
To serve (optional):
- 15g mixed seeds (for extra protein go for hemp mixed seeds)
- Drizzle of kefir (We used Bio&Me)
- Watercress
- 1 x slice of wholegrain toast
Method
- Heat the oil in a large pan, and add the onion and celery. Sauté over a medium heat for 5 mins or until pale golden.
- Add in the stock and potatoes, and bring to boil. Cover and simmer for 10 mins or until the potatoes are tender.
- Stir in the butter beans and cook for 5 mins. Then add the watercress and lemon juice, and cook until the watercress is wilted.
- Transfer the soup to a food processor and blitz until smooth before pouring it back into your pan and stirring through the lentils and yoghurt - season with salt and pepper to taste.
- Serve up alongside your toast and top with mixed seeds and a drizzle of kefir. Then enjoy!
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