Cream of Green Bean Soup

By saaleha|February 24th, 2016|Accompaniments, Appetizers, Food, Vegetarian|1 Comment

Whenever I have extra vegetables on hand, soup is my no-brainer prep method of choice. If I’m dealing with quantities too large to consume in one sitting, I freeze the soup before I add the cream.

Cream of Green Bean soup

1 packet cut green beans
knob of butter
cumin seeds to taste
dried sweet basil to taste
cream (about 1/4 cup)
salt and pepper to season
dash of lemon juice

Cover the green beans in salted water and boil. Add cumin seeds, dried basil and the butter midway through cooking. Once the beans are soft, blend with the remaining cooking water until smooth. Add cream, a dash of lemon juice to brighten and season to taste.

About the Author: saaleha

I am a freelance writer and photographer (look for me as ShootCake). I have an MA in Creative Writing from Rhodes University, Grahamstown and my first poetry collection, Zikr, was published by uHlanga Press in 2018. I would like to one day create a confessional recipe book in measures of rhythm and breath.