As we head towards cooler months, meals become more warming and comforting. This soup was created after a week of particularly bad eating – I craved vegetables and something deeply nourishing. I love spinach in soup, but as it cooks down to barely nothing, I needed something to give the soup body (and protein) and decided on white beans. Blended, it gave just the right texture, with all of the green goodness that you’d expect from spinach and baby marrows – teaching me it is possible to have a green soup made of something other than peas!
1 tin white butter beans, rinsed
250g baby marrows
100ml sour cream
2 cloves garlic
Eat Art Cyprus Salt Flakes, to taste
Pea shoots and feta to garnish (optional)
Steam the spinach, marrows and whole cloves of garlic until very tender (over a pot of simmering water, or in a microwave if it has that function). Place the vegetables along with the butter beans and enough cooking water to barely cover it, into a bowl and blend with a hand blender until smooth (alternately, place in a stand blender and blend on slow). Taste, add salt and then the sour cream. Add more of the cooking liquid if too thick. Enjoy immediately.