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Creamy Pea and Butter Bean Soup

If you’ve been following me for a while, you know that I am a massive fan of healthy soups. And butter beans - I put them in everything. Well today, I wanted to share another one of my soup recipes - my creamy pea and butter bean soup. This soup is so perfect for right now - the butter beans giving the soup a comforting and creamy texture, whilst the sweet taste of the peas reminding me of spring, and all the good things that come along with the season such as sunshine and longer days!

This is the perfect work from home lunch (or take-from-home lunch if you are working at your usual place of work) - it’s so easy and quick to cook, and super healthy.

Here's the soup:

And here is how to make it:

Serves 4


  • Olive oil

  • 2 garlic cloves, peeled and grated

  • 2 leeks, thinly sliced

  • ½ red onion, finely chopped

  • 300g frozen garden peas

  • 400g butter beans, drained and rinsed

  • 500ml fresh vegetable stock

  • 150ml almond milk

  • Juice of ½ lemon

  • Coconut yogurt and chilli flakes to finish


  1. Grab a large pan with a lid, and heat a large glug of olive oil (or butter if you prefer) over a medium to low heat.

  2. Add the garlic, red onion and leeks, cover and cook for 10 minutes.

  3. Tip the peas, butterbeans, stock and milk into the pan, bring to the boil and simmer for 1 minute. Season with salt and pepper.

  4. Stir in the fresh lemon juice and remove from the heat.

  5. Grab and hand blender (or pour everything into a food processor) and blitz until smooth.

  6. Serve and finish with a drizzle of coconut yogurt and sprinkle of chilli flakes.

And enjoy!



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