Butter Bean and Sprouts Soup   Veg   HT  Pressure Cooker   SP   British   15mins

Serves  4   Hot  Vegetables  Vegetarian  Starter  Hors d'oeuvre  Gluten Wheat Free  Eggless  English  Britain Europe

Ingredients

1 tbsp Olive Oil

15g/½oz Butter

2 Garlic Cloves, crushed

175g/6oz Brussels Sprouts, roughly chopped

1 x 200g/7oz tin Butter Beans

1L/35fl.oz. Fresh Vegetable Stock

Instructions

1. Melt the butter and oil in the open pan,  add the garlic and sauté gently until softened.

2. Add the sprouts and the entire contents of the tin of butter beans together with the stock. Bring to pressure, then reduce the heat, and cook for 5 minutes.

3. After the cooking time, remove the pan from the heat and quick release the steam.

4. Allow to cool slightly then transfer to a liquidiser or food processor and blend until smooth.

5. Return to the open pan, and reheat gently stirring constantly. Serve immediately.

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