BY Ceres Organics


Ready in 1 hour | Serves 6

You don’t need dairy products to make a rich, creamy soup. This healthy soup recipe made with butter beans proves it! Butter beans, also known as lima beans, are a nutrient dense food packed full of protein and fibre – and, like most beans, they are a vegetarian source of iron!

We paired the anti-inflammatory spice turmeric with vitamin E rich almonds, which are a true beauty food – great for your skin, and then flavoured the whole dish with a nutrient dense vegetable broth, paprika, cumin and garlic – spices with anti-viral properties. Just what you need during the cold months!


3 parnsips

Organic Olive Oil, Extra Virgin Cold-Pressed

4 cloves fresh garlic (finely sliced)

1 teaspoon Whole Cumin Seed

1½ teaspoons Turmeric 60g

1½ teaspoons Paprika

½ cup Organic RAW Whole Almonds

1 cup Organic Butter Beans

450ml Almond Non-Dairy Beverage – Unsweetened

550ml Low Sodium Vegetable Broth

½ teaspoon chilli flakes


Preheat oven to 190°C.

Peel the parsnips, cut lengthwise, and lay on a baking tray. Drizzle with olive oil and a pinch of salt and pepper. Bake until golden, about 45 minutes, turning a couple of times.

Heat two tablespoons of olive oil in a pan over a medium heat. Add the garlic and cook for a minute. Add the cumin seeds, turmeric and paprika and cook for a further minute to infuse.