Bean and thyme cream soup
Ingredients (serve 2)
  • 250 ml vegetable stock
  • 100 g cooked white beans
  • 1 egg
  • 1 spring onion
  • Vinegar
  • Thyme
  • Parsley
  • Nutmeg
  • Extra virgin olive oil
  • Pepper
  • 1. Boil the egg in a saucepan with water for approximately nine minutes. Drain and peel.
  • 2. Peel and chop the onion.
  • 3. In a pan with a dash of olive oil, sauté the onion and thyme at medium heat.
  • 4. Add the cooked beans and cover with vegetable stock. Boil for two minutes.
  • 5. Remove the thyme, add the egg and blend until obtaining a homogenous texture of a creamy soup.
  • 6. Chop the parsley and add to the cream. Season with a pinch of nutmeg, a few drops of vinegar, pepper, and a dash of olive oil.



The soup can be served both warm and cold. You can make a vegan version of the recipe by skip-ping the egg. In case of dysphagia add spices before blending so that they are fully integrated in the soup.