Green Pea Soup with Butter Beans
If you’re looking for a simple, wholesome and nourishing meal, this green pea soup with butter beans is a perfect choice. Naturally vegan and gluten-free, it’s packed with plant-based protein, fibre, and calcium—making it ideal for anyone following a high-protein diet, supporting bone health, or simply wanting a satisfying, nutrient-dense dish. The sweetness of peas goes well with creamy butter beans, while the watercress or wild rocket adds a peppery punch. It’s quick to prepare, comforting, and versatile—perfect for lunch or supper. Serve it with crusty sourdough bread, protein-rich buns, savoury scones, or warm flatbreads for a complete, hearty meal. If dairy is not an issue for you, serve the soup with crumbled feta or a dollop of Greek yoghurt for extra protein and calcium.
Ingredients
Method
- Finely chop the shallots and garlic.
- Heat the olive oil in a medium saucepan over medium heat.
- Add the shallots and cook until soft and translucent, about 5 minutes.
- Stir in the garlic and cook for another minute until fragrant.
- Add the green peas and stock. Bring to a gentle boil, then reduce the heat and simmer for 10 minutes.
- Stir in half of the butter beans and the watercress (or rocket). Turn off the heat.
- Use a stick blender directly in the pot, or transfer to a blender, and purée until smooth and creamy.
- Stir through the remaining butter beans for extra texture. Add the cider vinegar, then season with salt and pepper to taste.
- Ladle into bowls and garnish with extra greens, fresh herbs, or a drizzle of olive oil. Serve warm with your favourite bread or sides.