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!
4 cloves fresh garlic (finely sliced)
1 teaspoon Whole Cumin Seed
1½ teaspoons Turmeric 60g
1½ teaspoons Paprika
1 cup Organic Butter Beans
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.