- 2 medium onions chopped
- 5 medium beetroot diced
- 1 x 400g tin butter beans drained and rinsed
- 1 tbsp olive oil
- 1 litre vegetable stock
- Juice of one lemon
- Handful of parsley chopped
- Salt and pepper to taste
Heat the olive oil in a pan and add the onions and beetroot. Cook for 5 minutes on a medium heat until the onions are soft.
Add the vegetable stock and simmer for 35 minutes.
Add the butter beans and seasoning and cook for a further 5 minutes.
Remove from the heat and add the lemon juice.
Put in a food processor or use a blender and blend until smooth.
Add the chopped parsley to serve.