- One 400g tin of butter beans
- one medium onion
- 2 garlic cloves
- 500 ml water mixed with about 20 or so tablespoons coffee creamer
- 500 ml of beef stock
- some olive oil
How to cook:
Mix water with coffee creamer until the water is as creamy as possible.
Heat a little olive oil in a pan. Thinly slice the garlic and onions and add them to pan cooking for about 5 minutes – don’t let them burn or go brown – until soft.
Add all ingredients
Bring soup to boil, then reduce the heat and then simmer for an hour or so.
Turn off heat and season to taste.
Notes: After my first attempt at a soup ended with something very bland and tasteless, I thought I’d try again. Without cream or butter though, I wasn’t sure how I could create a soup with a nice creamy texture. I made myself a coffee to mull over the problem and ah-ha! in my hand was coffee creamer, the milk substitute I’ve been using. So I filled a 500ml jug of water and kept adding coffee creamer till the result was something resembling cream. Then I made my butter bean soup again this time with my ‘cream’ and it tasted great! Who’d have thought it? Not me.