1tin butterbeans or a large handful of raw unsalted cashew nuts
2tins water or fresh chicken stock
2tspMarigold vegetable bouillon - or a stock cube - if not using chicken stock
Large bunch fresh thyme and 1tsp dried mixed herbs or 2tsp dried mixed herbs
1tbspdairy-free and gluten-free pesto - Sacla do one
Pinchground cloves - optional but brings out the flavour
Place the onion, carrot and celery in a large saucepan with about 50ml of water and cook over a medium heat with the lid on until soft (you may need to add more water to prevent it burning) - about 10-15 minutes.
Allow the water to evaporate before adding the garlic.
Cook for about 30 seconds before adding the remaining ingredients.
Place the lid on the pan and simmer for about 10 minutes.
Remove the saucepan from the heat, take the bunch of fresh thyme out (if using) and using a hand-held blender or other machine, process the mixture until smooth.