Creamy Bean Soup with Spice Seeds


This recipe makes enough for one as a main dish and two as a starter. This is a hearty soup that is lovely at room temperature or steaming hot. Toasting the seeds is key, giving the dish a fragrant vibrancy.

creamy bean

  • 1/2 an onion
  • 1 garlic clove
  • 1 can lima beans, aka butterbeans
  • 2 tsp cumin seeds
  • 2 tsp coriander seeds
  • 1 tsp stock powder
  • Water, as needed
  • Juice of 1/2 a lemon
  • A handful coriander, finely chopped Sea salt
  • A handful of sprouts (optional)
  1. Preheat the oven to 430F / 220C.
  2. Cut the onion through the root and into quarters. This ensures it does not fall apart.
  3. Put the onion and the garlic (not peeled) in a baking tray, cover with foil and bake for 20 minutes. Take off the foil and bake for a further 10 minutes until the onion and garlic are soft.
  4. Toast the seeds in a dry pan on a high heat until they are browned and very pungent.
  5. Grind the seeds in a pestle and mortar.
  6. Put all of the ingredients except the coriander and sprouts into either a bowl if you are having the soup at room temperature or a pan if you are having it hot.
  7. Blend until very smooth using a hand / immersion blender.
  8. Add the coriander and salt to your taste.
  9. If you are having the soup hot, warm it on medium heat.
  10. Pour into a bowl and top with the sprouts.

Calories - 275

Fat - 0 g

Carbohydrate - 51 g

Protein - 18 g


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