Its one of those wonderful days for me, when i just happen to have a bunch of stuff that all goes well together that need using up. Aint it a swell feeling when everything comes together perfectly! Especially when it happens all in one pot! This classy lil’ winter warmer will surely warm your bones, so grab a bowl and snuggle with your fancy friends.
1 tbsp olive oil
1 tbsp vegan margarine
1 onion, roughly chopped
2 stalks celery, diced
1 big leek, diced
2 fennel bulbs, shredded
pinch o’ salt
1 cup of vegan white wine
4 cups of quality vegetable stock
1/4 cup of pine nuts, plus extra for garnish
1 tin of butter beans
The fronds (leaves) from the fennel and the leaves from the celery for garnish
Saute the veggies with the olive oil, marg and salt until golden and starting to brown. Add the white wine and cook for a minute or so stirring, until the alcohol has been cooked out. add the veg stock. Bring to the boil, then down to a simmer and add your beans and cook them through. Turn the heat off, add the pine nut and allow the soup to cool a bit before blending with an immersion blender. Blend until smooth and creamy, bring back onto the heat and reheat gently. Season with pepper, before serving topped with the pine nuts and the celery leaves and fennel fronds. Great with freshly baked crusty rolls.