• 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.