This recipe will make 12 portions so you can batch cook for lunches throughout the week. It’s wholesome and tasty and has plenty of protein and is suitable for vegetarians/vegans and of course everyone else!


  • 8 shallots, finely sliced
  • 3-4 tbsp olive oil
  • 4 cloves garlic, crushed
  • 1 chilli, deseeded, sliced or whole if you prefer less heat
  • 3 tbsp white wine vinegar
  • 2 x 400g tins butter beans
  • 1.5 litres stock, add extra water if needed
  • 1kg frozen peas
  • 1kg frozen broad beans (Waitrose and M&S both sell these)
  • 50/60g mint, roughly chopped (this is 2 largish bunches)
  • Juice of half a lemon (used to taste at the end if needed)


  • Fry shallots in olive oil, with a pinch of salt, over a medium heat until they soften  – 10-12 mins
  • Add crushed garlic and chilli – fry for 1/2 mins more
  • Add white wine vinegar and raise the heat
  • Add butter beans with their liquid – cook for another 2/3 mins
  • Add stock, peas and broad beans – simmer for 5-7 mins
  • Add mint
  • Blitz in a pan until blended but not smooth, simmer for further 5 mins
  • Add salt, pepper, and lemon juice to taste and serve
  • If you prefer less heat then use a whole chilli and remove it before blitzing.

You can easily make this a day in advance.

Enjoy! Let me know what you think!