* 5 Carrots, peeled and diced
* 1 Onion, diced
* 2 cloves Garlic, finely chopped
* 2 medium Potatoes, peeled and diced
* 500ml Vegetable stock
* Freshly ground Black pepper
* 2 tbsp Tomato puree
* 200g tin of Butterbeans
* 2 tbsp Fresh parsley, chopped

Method

1. Lightly fry the onion and garlic until softened.
2. Add the stock, vegetables and parsley (don't add the butterbeans) to the onion, and simmer for 15 minutes, or until the potatoes have cooked through.
3. Allow the soup to cool slightly, and blend two thirds of the soup.
4. Add the blended soup to the remaining vegetables, add the butterbeans and tomato puree and mix well.
5. Reheat the soup and serve immediately, garnished with a little chopped parsley if desired.