Vibrant Green Vegetable and Bean Soup

As part of our blog series on dairy / lactose intolerance, here is a yummy recipe from our Maggie Lynch of  The Soul Food Company.

Vibrant green soup dairy intolerance


100 grams onion, finely diced (1 large onion)

75 grams celery, finely diced

60 grams fennel, finely diced

20 grams garlic, finely chopped

1 tin butter beans or cannellini or flageolet beans

800 ml – 1000 ml vegetarian stock

180 grams broccoli florets

60 grams spinach

60 grams watercress

3 spring onions, finely chopped

15 grams chervil, chopped

15 grams parsley, finely chopped

1-2 dessertspoons tahini to thicken and add creaminess, also adds more depth (for dairy intolerant people)[/one_half_last]


Heat pan first, then add oil, diced onion, celery and fennel and sauté until softened, about 5-10 minutes.

Add drained beans and stock, simmer for 2-3 minutes.

Add broccoli, cook for about 5 minutes, then add in spinach, watercress and chopped herbs and simmer for another 2-3 minutes. Quickly blend in Magimix or with a stick blender until smooth.

Season to taste, finally thicken with tahini paste.

Ladle into bowls and serve with crusty sourdough bread.