Sweet Potato and Butterbean soup

I rarely make soup without some form of bean or lentil. Not only does it bulk up the soup and make it a great meal option, it increases its nutrient value as well.

I usually get about 4 meals out of one batch.

Sweet Potato and Butterbean soup

Sweet Potato and Butterbean soup


  • 1 tin of butterbeans (washed)
  • 3 medium sweet potatoes (peeled and chopped)
  • 2 small onions (chopped)
  • 1 inch fresh root ginger (grated)
  • ½ teaspoon ground cumin
  • 2 cloves of garlic (crushed)
  • Sea salt and pepper to taste
  • 1 litre of boiling water
  • Fresh coriander to serve (optional)


  1. Place the onions in a large saucepan over a medium heat, add some water and sauté for 5 minutes.
  2. Add sweet potatoes, garlic, ginger, cumin, salt and pepper and stir well.
  3. Add the boiling water and bring back to the boil.
  4. Cover and let simmer for 20 mins.
  5. Add butter beans to soup and stir.
  6. Take off heat and blitz with a hand blend or a liquidiser.
  7. Serve with toasted brown or soda bread.
  8. Wheat free, gluten free, dairy free, sugar free

My optimal Self Care Food Plan restores love and balance to your meal times.


Submit a Comment

Your email address will not be published. Required fields are marked *

A FREE Gift for your Way

Join our mailing list and receive a free eBook!

You have Successfully Subscribed!