Fennel, leek, butter bean and pine nut soup.

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.

4 thoughts on “Fennel, leek, butter bean and pine nut soup.

  1. I have been trying to eat more soup lately because it hydrates you as you eat it :). I love the look of this recipe and as usual, you have given some humble ingredients your own unique spin. Love it, pinched it…making it! 🙂

  2. This soup sounds so delicious! I’m always looking for new soup recipes because I try to make a pot a couple times a week (great for school and work lunches this time of year). Love the idea of the fennel and leek together!

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