Serves 6 – A very hearty soup – note it is a non liquidised soup.
3 red onions
3 garlic cloves, crushed
1 bulb of fennel
5 sticks of celery
2 tbsp Tamari or Soy Sauce
Pepper to taste – it doesn’t need salt.
3 tbsp of dried mixed herbs
1 tsp fennel seeds
1 x 400g tin of butter beans
1 x 400g tin of chopped tomatoes
2 litres of vegetable stock
100 g spinach, rinsed
Peel and finely chop the onion, garlic and potato and finely chop the fennel.
Cut the celery and carrots into small pieces.
Saute the onion and garlic in a dash of olive oil and the tamari until very lightly browned.
Add the celery, carrot and fennel to the pan with a grinding of pepper and the herbs.
Add the potato.
Cook for 10 mins or so, stirring regularly.
Drain and rinse the butter beans and add to the pan along with the tomatoes and the stock.
Bring to the boil, then reduce the heat and simmer for about 40 minutes until all the vegetables are soft.
When ready to serve, stir through the spinach and serve!
I will probably leave out the spinach or put less in next time as I think that was what put off the two youngest Food Critics.
Recipe is from The Happy Pear – a lovely recipe book by David and Stephen Flynn.