Syn Free Carrot and Butter Bean Soup | Slimming World




Yield 4 servings

This recipe is gluten free, dairy free, vegan, Slimming World and Weight Watchers friendly

*suitable for freezing



Stove Top

  1. Spray a large saucepan with spray oil and add the onion and fry until softened.
  2. In a mortar and pestle, grind the fennel seed into a powder.
  3. Add this to the pot, along with the carrots and tomato paste and mix to evenly coat.
  4. Add the stock and season with some salt and black pepper, bring to the boil, then reduce heat and simmer covered for approx  30 mins
  5. Add about 3/4 of the soup to a blender and blend until smooth.
  6. Add the butter beans and fresh parsley and continue to simmer for about 5 mins.
  7. Serve and enjoy

Instant Pot/Pressure Cooker

  1. Set to saute mode, once hot, spray with spray oil and add the onion and fry to soften.
  2. Add in the fennel, tomato, paste, carrots and stock, and stir to combine.
  3. Add lid, and set to manual, high pressure for 8 minutes. 
  4. When time is up, Quick release the pressure.
  5. Blend 3/4 of the soup in a blender.
  6. Add back to the Instant Pot, along with the butter beans and parsley, set to saute and let simmer for about 5 mins. 
  7. Serve and enjoy


Nutritional information is an estimate and is to be used for informational purposes only.

Ingredients can vary greatly from brand to brand and therefore it would be impossible to give accurate information. Also, double-check syn values of synned ingredients as different brands can vary. 

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Nutrition Facts

Serving Size 1 serving

Amount Per Serving

Calories 117

% Daily Value

Total Fat 0.4 g


Sodium 216 mg


Total Carbohydrates 25.3 g


Dietary Fiber 2.7 g


Sugars 5.4 g

Protein 5.2 g


* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Recipe by Slimming Eats - Weight Watchers and Slimming World Recipes at