Carrot and Butter Bean Soup

Ingredients

• 217g, Carrots, raw
• 120g, Onions, raw
• 400 g, Tinned Tomatoes
• 190 ml stock (1 cube), Vegetable Stock Cube
• 1 gram, Red Chilli Pepper
• 120 g, drained weight Tinned Butter Beans (half a drained can)

Method

• Chop veggies and add to soup maker. Top up to 1.6 lite line Set to smooth.
• Add water as needed to reach this level.
• If using a pan-add approx 800ml water ,cook until soft then liquidise.
• 91 calories per portions. Recipe makes 4 servings of 400ml