There’s nothing quite as comforting as a big bowl of soup on a cold winter’s day. They’re an easy, nourishing mid-week meal and even better when served alongside some crusty bread with lots of butter.
This Week
2 Dec - 8 Dec
Meal Prep Guide
Make the Butter Bean, Potato and Fennel Soup (allow to cool completely and store in an airtight container in the fridge).
Tips
Tips
- Whenever we’re cooking with fennel we like to save the fronds as they make a tasty and pretty garnish plus you’re cutting down on food waste (it’s a win-win).
- The secret to a delicious soup is using a good quality stock that has a delicious depth of flavour so the soup doesn’t taste bland. We like to make our own chicken stock or if using store-bought we like to choose one from the chilled section of the supermarket.
- You can puree this soup until completely smooth like we did or you can leave it a little chunkier if you’d prefer.
Shortcuts
Vegetables
- Swap out the onion for leek.
Protein
- Swap out the butter beans for cannellini beans.
- Add a few rashers of bacon (finely chopped) when cooking the onion and fennel.
Ingredients
- 1 brown onion (sliced)
- 1 large fennel bulb (sliced)
- 2 Tbsp herbs (we used oregano and thyme)
- 3 garlic cloves (crushed)
- 2 large agria potatoes, 4 cups (cut into small cubes)
- 400g tin butter beans (rinsed and drained)
- 5 cups chicken stock or vegetable stock
- Salt and pepper
- Olive oil/ butter
To serve
- Crusty bread (optional)
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; 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) and 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.
Variations
Vegetables
- Swap out the onion for leek.
Protein
- Swap out the butter beans for cannellini beans.
- Add a few rashers of bacon (finely chopped) when cooking the onion and fennel.
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