ASSORTMENT

Butter Bean, Potato and Fennel Soup

There is something so comforting about sitting down on a cold, dark winter’s evening with a big bowl of soup. Soups are such an easy, nourishing mid-week meal and even better when served alongside some crusty bread with lots of butter.

INGREDIENTS Ingredients

1 brown onion (sliced)
1 large fennel bulb (sliced)
3 garlic cloves (crushed)
2 Tbsp herbs (we used oregano and thyme)
2 large agria potatoes, 4 cups (cut into small cubes)
5 cups chicken stock or vegetable stock
400g tin butter beans (rinsed and drained)
Lemon (juice and zest)
Salt and pepper
Olive oil/ butter

To serve

Crusty bread (optional)

METHOD Method

In a large pot heat a knob of butter and a drizzle of oil (the oil helps prevent the butter from burning).
Add the onion, fennel and herbs and sauté for 5-7 minutes or until softened and starting to caramelise. Add the garlic and cook for another minute before adding the potatoes, butter beans and chicken stock.
Bring to the boil then reduce to a simmer and cover with a lid.
Cook until potatoes are tender; this should take around 20-25 minutes.
Use a stick blender (or transfer to a blender) to blend the soup to a smooth and creamy consistency. Add more liquid if you feel like it needs thinning out.
Serve with your favourite crusty bread and lashings of butter.