Creamy butterbean and Fennel Soup

Soup season is here and this nourishing soup is filed with tangy red peppers, earthy carrots and fennel and creamy butter beans.


  • 1tbsp oil


  • 2 onions, diced


  • 2 carrots, chopped


  • 2 fennel bulbs, sliced


  • 2 red peppers, chopped


  • 1ltr veg stock


  • 2 cartons butter beans, rinsed


  1. Heat the oil and cook the onion, carrot, pepper and fennel until soft.
  2. Stir in the beans and stock and simmer for 30mins. Blitz and serve with crusty bread.

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