I don’t normally blog Bert-less meals, but this soup was so delicious…

Serves 2

Tablespoon butter

1 small onion, chopped

2 cloves garlic, crushed

1 courgette, roughly chopped

A couple of heads of spring greens – about 130g

1/2 teaspoon chili flakes

1 teaspoon seasalt

300ml chicken stock

1 x 265g can of flagolet beans

Melt the butter and fry the onion and garlic, allowing the butter to brown slightly to get a bit of a nutty flavour. Add the chopped veg, chili, stock and salt, and simmer for 5 minutes till tender. Very roughly blend, so there’s still good chunks of veg, then stir through the beans.

Eaten without the backdrop of a toddler’s obsessive Lion King (‘Didda Raaa!’) musings.